Linguine with Clams

• Seafood

  • 1 lb Littleneck clams, fresh

• Produce

  • 4 cloves Garlic
  • 1 Lemon, Juice of
  • 2 tbsp Parsley

• Pasta & Grains

  • 12 oz Linguine

• Baking & Spices

  • 1 pinch Red pepper flakes

• Dairy

  • 3 tbsp Butter

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on delish.com

Description

Ingredients

• 12 oz. linguine
• 3 tbsp. butter
• 4 cloves garlic, minced
• pinch of crushed red pepper flakes
• 2 tbsp. Freshly Chopped Parsley
• 1 lb. fresh littleneck clams
• 1/2 c. dry white wine
• Juice of 1 lemon, plus more wedges for serving

Directions

• In a large pot of salted boiling water, cook pasta until al dente. Drain and return to pot.Meanwhile, in a large skillet over medium heat, melt butter. Add garlic, crushed red pepper flakes, and parsley. Cook until fragrant, 1 minute.Add clams and pour over wine. Cover with a tight-fitting lid and cook until clam shells open, 7 to 10 minutes. (Discard any unopened clams.)Add lemon juice and cooked linguine and toss until combined.Serve with lemon wedges.