Linguine Alle Vongole Veraci

A classic Italian dish, Linguine alle Vongole Veraci combines fresh clams with linguine in a light, flavorful sauce.

Ingredients - Serves 4

Clean the clams thoroughly in cold water.
Cook the linguine in a large pot of boiling salted water until al dente.
While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the garlic and red pepper flakes and cook until fragrant.
Add the clams to the pan and pour in the white wine. Cover and cook until the clams open, about 5-7 minutes.
Drain the pasta and add it to the pan with the clams. Toss well to combine.
Cook for an additional 2-3 minutes, until the pasta is well coated with the sauce.
Season with salt and pepper and garnish with the chopped parsley before serving.