Linguine Alle Vongole

Ingredients

• Black pepper - To taste
• Salt - To taste
• Fresh parsley - 1/4 cup, chopped
• White wine - 1/2 cup
• Red pepper flakes - 1/2 teaspoon
• Garlic - 4 cloves, minced
• Olive oil - 3 tablespoons
• Fresh clams - 2 pounds
• Linguine pasta - 12 ounces

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. Meanwhile, scrub the clams under cold water to remove any dirt or sand. Discard any clams that are open or cracked.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant.
4. Add the clams to the skillet and pour in the white wine. Cover the skillet and cook for 5-7 minutes, or until the clams have opened.
5. Remove the cooked clams from the skillet and set aside. Discard any clams that did not open.
6. Add the cooked linguine to the skillet with the garlic and white wine sauce. Toss to coat the pasta evenly.
7. Add the chopped parsley and season with salt and black pepper to taste. Toss again to combine.
8. Divide the linguine alle vongole among serving plates, making sure to distribute the clams evenly. Serve hot.