Linguine with White Clam Sauce Recipe

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Ingredients

1/3 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
2 1/4 lb. littleneck clams, cleaned
1/3 cup dry white wine
1/2 tsp. crushed red chile flakes
1 lb. linguine, cooked to al dente, plus 1/2 cup cooking water, reserved
2 tbsp. finely chopped parsley
Kosher salt and freshly ground black pepper, to taste
3 tbsp. unsalted butter
Crusty Italian bread, for serving

Preparation

Step 1

Heat oil in a 12" skillet over medium heat. Add garlic, and cook, stirring, until fragrant, about 1 minute. Add clams, wine, and chile flakes, cover immediately, and cook, shaking pan occasionally, until clams open, about 8–10 minutes. Transfer clams to a cutting board, letting them drain back into the skillet as you remove them, and remove meat from shells; roughly chop meat and return to skillet. Add pasta, reserved pasta water, parsley, and salt and pepper, and toss until pasta is heated through, about 2 minutes. Add butter, and toss until melted; serve immediately with bread.

Exactly how I make it per my mom's recipe!