• 1 pound dried linguine
• 1/4 cup olive oil (extra virgin)
• 6 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
• 3 pounds littleneck clams, rinsed and scrubbed
• 2 tablespoons unsalted butter
• 1/3 cup fresh parsley, chopped
• Salt (for pasta water)
• Optional: Lemon zest or wedges for garnish

Instructions

1. Cook the Linguine:
   • Bring a large pot of salted water to a boil. Add the linguine and cook for about 8 minutes, or 2 minutes less than the package instructions for al dente pasta.
   • Reserve 1 1/2 cups of the pasta water before draining the pasta.
2. Prepare the Sauce Base:
   • Heat the olive oil in a large pot or deep skillet over medium heat until shimmering.
   • Add the sliced garlic and red pepper flakes. Sauté for about 1 minute, just until the garlic is fragrant but not browned.
3. Steam the Clams:
   • Pour in the white wine and increase the heat to high.
   • Add the clams, cover the pot, and cook for 3–6 minutes, shaking the pan occasionally to help the clams open evenly.
   • As the clams open, use tongs to transfer them to a bowl. Discard any clams that remain closed.
4. Combine Pasta and Sauce:
   • Add 1 cup of the reserved pasta water to the pot and bring it to a boil.
   • Return the drained linguine to the pot and toss it in the sauce, cooking for about 2 minutes.
   • Add more pasta water as needed to create a silky sauce that coats the pasta.
5. Finish the Dish:
   • Remove the pot from heat and add the cooked clams along with any juices that accumulated in the bowl.
   • Stir in the butter and chopped parsley until the butter is fully melted.
   • Divide the pasta among serving bowls, evenly distributing the clams. Garnish with lemon zest or wedges, if desired.