Linguine with White Clam Sauce
Boiling the linguine until it's just al dente, allows it to absorb plenty of the briny, winey, clam-laden sauce when the two are cooked together to finish.
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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
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