**Ingredients:**
– 1 lb linguine pasta
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1/4 teaspoon red chili flakes (optional, for a hint of spice)
– 1 cup dry white wine
– 1 ½ cups clam juice or seafood broth
– 2 pounds fresh clams, scrubbed and cleaned
– 1 tablespoon fresh lemon juice
– ¼ cup fresh parsley, chopped
– Salt and freshly ground black pepper, to taste
**Instructions:**
1. **Cook the linguine:**
– Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain, reserving 1 cup of pasta water, and set aside.
2. **Cook the clams:**
– In a large skillet or saucepan, heat olive oil over medium heat. Add the minced garlic and red chili flakes (if using), cooking for about 1 minute until fragrant.
– Pour in the white wine and clam juice (or seafood broth), stirring to combine. Bring to a simmer.
– Add the cleaned clams to the pan and cover. Cook for about 5-7 minutes, shaking the pan occasionally, until the clams open up. Discard any clams that do not open.
3. **Combine pasta and sauce:**
– Add the cooked linguine to the skillet with the clams and sauce. Toss gently to coat the pasta in the flavorful broth. If the sauce seems too thick, add some of the reserved pasta water to reach your desired consistency.
– Stir in the fresh lemon juice and season with salt and pepper to taste.
4. **Garnish and serve:**
– Plate the linguine and top with the opened clams. Sprinkle with fresh chopped parsley for color and a burst of flavor.
– Serve immediately with extra lemon wedges on the side for added freshness.
Enjoy this exquisite linguine with clams, where tender pasta is enveloped in a rich white wine garlic sauce with a hint of spice and a refreshing touch of parsley!
