Clam Pasta

Step 1

Scrub the 2 lb clams under cold water, discarding any that are open or cracked. Set aside.

Step 2

Cook the 12 oz linguine in a large pot of salted boiling water until al dente, about 9 minutes. Reserve 1 cup pasta water, then drain.

Step 3

In a large skillet, heat the 3 tbsp olive oil over medium. Add the 4 minced garlic cloves and cook until fragrant, about 1 minute, without browning.

Step 4

Add the clams and 0.5 cup white wine. Cover and cook until the clams open, about 5-7 minutes, shaking the pan occasionally. Discard any that stay closed.

Step 5

Add the drained linguine and 0.5 cup of the reserved pasta water to the skillet. Toss everything together over medium heat for 1-2 minutes until the sauce coats the pasta.

Step 6

Stir in the 0.25 cup chopped parsley, 1 tsp salt, and 0.5 tsp black pepper. Serve immediately with extra parsley if desired.