Linguini Alle Vongole

Ingredients

• 400g linguini pasta
• 1kg fresh clams (vongole)
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust according to your spice preference)
• 1 cup dry white wine
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste
• Lemon wedges for serving

Steps

1. Begin by scrubbing the clams under cold water to remove any sand or grit. Discard any clams that are already open or cracked.
2. Cook the linguini pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
3. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, and sauté until the garlic becomes fragrant and lightly golden.
4. Add the clams to the skillet and pour in the white wine. Cover the skillet and cook for about 5-7 minutes, or until the clams have opened up.
5. Remove any unopened clams and discard them. Season the sauce with salt and black pepper to taste.
6. Add the cooked linguini to the skillet with the clam sauce. Toss the pasta gently in the sauce until well coated and heated through.
7. Sprinkle the chopped parsley over the pasta and give it a final toss.
8. Serve the Linguini Alle Vongole hot, garnished with lemon wedges on the side.