Linguine with Clams

1. Clean the Clams

Start by giving the clams a good clean. Place them in a bowl filled with cold water and let them sit for about 30 minutes. This soaking process helps to expel any sand or grit. After soaking, rinse the clams under cold running water, using a colander to drain them.

2. Prepare Pasta Water

While the clams are soaking, fill a large pot with water, add a generous pinch of salt, and bring it to a boil. This boiling water will be used to cook the linguine later.

3. Cook the Clams

In a heavy-bottomed pan, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add the cleaned clams, finely chopped garlic, and a large pinch of dried chile flakes. Pour in the white wine. Cover the pan and cook for about 6-7 minutes, or until the clams have opened. Make sure to discard any clams that remain closed.

4. Cook the Linguine

While the clams are cooking, add the linguine to the boiling salted water and cook according to the package instructions until al dente.

5. Finish the Clam Sauce

Once the clams have opened, sprinkle in the chopped parsley and drizzle the remaining 3 tablespoons of olive oil over them.

6. Combine Linguine and Clam Sauce

Drain the cooked linguine using a colander and immediately toss it with the clam sauce in the pan. The pasta should soak up the delicious sauce, marrying all the flavors together.

7. Season and Serve

Finally, serve the linguine with clams hot, and season with salt to taste, if desired. Enjoy your meal!