Linguine with Manila Clams

Ingredients

4 lbs Manila clams, scrubbed
1 lb Linguine pasta
4 Tbsp unsalted butter
8 garlic cloves, finely chopped
1 tsp red pepper flakes
1 cup dry white wine
¼ cup lemon juice
¼ cup fresh parsley plus 2 Tbsp for garnish, chopped
Salt and pepper to taste

Directions

1. Soak clams in salted water for 20 minutes to clean, then rinse with cold water and drain.
2. Cook Linguine pasta 1 minute less than al dente (follow package directions) in salted boiling water. Reserve ¾ cup pasta liquid, drain remaining.
3. In a large skillet over medium melt butter. Add garlic and red pepper flakes stirring, until garlic is lightly browned and fragrant, about 1-2 minutes.
4. Add white wine, lemon juice, and clams, cover pan, and steam over medium-high heat until clams have opened, about 7-10 minutes (discard any unopened clams).
5. Add Linguine, and ¼ cup pasta water, and parsley tossing frequently and adding more pasta water if needed, until glossy and warmed through, about 2 minutes. Season to taste with salt and black pepper.
6. Transfer to serving bowls and garnish with remaining parsley and serve.