Linguine alle Vongole

Soak clams in cold salted water for 20 minutes to purge any sand. Scrub the shells and discard any that are cracked or open.

Cook linguine in generously salted boiling water until 2 minutes shy of al dente. Reserve 1 cup pasta water before draining.

While pasta cooks, heat olive oil in a large, deep skillet over medium-low heat. Add garlic and red pepper flakes. Cook gently for 2 minutes until garlic is softened but not browned.

Increase heat to high, add white wine, and let it bubble for 30 seconds. Add the clams, cover tightly, and cook for 4-5 minutes, shaking the pan occasionally, until the clams open.

Add the drained pasta and half the parsley. Toss vigorously over medium heat for 1-2 minutes, adding pasta water as needed until the sauce is silky and coats the pasta.

Discard any clams that did not open. Transfer to a large serving bowl, drizzle with olive oil, and garnish with remaining parsley. Do not add cheese — it is never served with seafood pasta in Italy.