White Wine and Garlic Linguine with Clams

1. Boil Water

Start by bringing 6 quarts of water to a rapid, rolling boil in a large pot. Add 3 tablespoons of kosher salt to the boiling water, ensuring that your pasta will cook evenly and be well-seasoned.

2. Heat Olive Oil and Garlic

While the water is heating, warm 6 tablespoons of extra virgin olive oil in a separate large pot over medium heat. Add 3 minced garlic cloves, cooking them for about a minute until they become fragrant and slightly golden.

3. Steam Clams

Next, pour in 6 tablespoons of dry white wine and add 1 tablespoon of hot red pepper flakes to the pot with the garlic. Stir in the 1 pound of scrubbed clams. Cover the pot and let the clams steam for about 5 minutes, until they open up. Once all the clams have opened, remove them from the pot and set them aside in a bowl to prevent overcooking.

4. Cook Linguine

Add 1 pound of dried linguine to the boiling water and cook until al dente, which means the pasta should be firm to the bite. Reserve about ¼ cup of the pasta water, then drain the linguine and add it to the pot with the clam broth.

5. Combine and Serve

Toss the pasta well so it absorbs the delicious flavors from the broth. Add the cooked clams back into the pot and gently heat through to ensure the dish is evenly warmed. Finally, stir in 1/3 cup of coarsely chopped fresh Italian parsley. Serve immediately, making sure every plate gets a fair share of clams and pasta.