Ingredients

1 lb fresh pasta clams
200g linguine
3–4 tbsp extra virgin olive oil
3 garlic cloves, thinly sliced
Pinch of red pepper flakes (optional)
½ cup dry white wine
Sea salt
Fresh cracked black pepper
Fresh parsley, finely chopped
Lemon wedges (optional)

Instructions

Rinse the clams thoroughly under cold water. If time allows, soak them for 20–30 minutes in lightly salted water to purge any sand.

Bring a generously salted pot of water to a boil and cook the linguine until just shy of al dente.

Heat the olive oil in a wide pan over medium heat and add the garlic and chili flakes, cooking gently until fragrant without letting the garlic brown.

Add the clams to the pan, pour in the white wine, cover, and cook for 3–5 minutes until the shells open. Discard any unopened clams.

Transfer the linguine directly into the pan with a small ladle of pasta water and toss over medium-high heat until the sauce becomes glossy and coats the noodles.

Remove from heat and fold in the parsley, cracked black pepper, and an extra drizzle of olive oil. Taste before adding salt, as the clams provide natural seasoning.

Serve immediately with lemon wedges on the side.

Tips

• For extra richness, finish with a tablespoon of cold butter stirred into the pasta before serving.
• Cherry tomatoes can be added to the pan before the clams for a subtle sweetness and added color.
• This dish is best enjoyed immediately while the pasta remains silky and the clams are perfectly tender.