Spicy Clam Pasta

Ingredients

• 10 oz (280g) linguine
• 1.5 - 2 lbs (750g-1kg) Manila clams
• 4 tablespoons unsalted butter (melted)
• 2 tablespoons olive oil
• 6 cloves garlic (minced)
• 2 teaspoons red pepper flakes
• 1/2 cup white wine (or Japanese cooking sake)
• 1/2 teaspoon salt
• 3 dashes ground black pepper
• 2 tablespoons Italian parsley leaves (chopped )
• lemon wedges (for serving)

Steps

1. 1

   Soak the clams in cold water. Scrub the shells with a brush, then rinse with cold water, drain, and set aside.

2. 2

   Heat a pot of water and bring it to a boil. Cook the linguine until al dente, according to the package instructions. Drain the linguine and set aside, reserving 1/4 cup of the pasta water.

3. 3

   Heat a skillet over high heat and add the butter and olive oil. Add the garlic and sauté until it turns slightly brown. Stir in the red pepper flakes, then add the clams, tossing them around a few times.

4. 4

   Add the white wine, salt, and black pepper. Cover the skillet and cook the clams for about 1-2 minutes, or until all the shells are open.

5. 5

   Add the linguine and reserved pasta water to the skillet. Stir to combine well, then add the parsley and mix thoroughly. Turn off the heat and serve immediately. Squeeze some lemon juice over the pasta before serving.