Linguine with White Clam Sauce
"The secret to this simple and satisfying pasta dish is boiling the linguine until it's just al dente, so that it will absorb plenty of the briny, winey sauce when the two are cooked together, along with tender chopped clams, just before serving...."
INGREDIENTS
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⅓ cup extra-virgin olive oil
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3 cloves garlic, thinly sliced
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2¼ lb. littleneck clams, cleaned
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⅓ cup dry white wine
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½ tsp. crushed red chile flakes
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1 lb. linguine, cooked to al dente, plus ½ cup cooking water, reserved
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2 tbsp. finely chopped parsley
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Kosher salt and freshly ground black pepper, to taste
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3 tbsp. unsalted butter
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Crusty Italian bread, for serving
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