Linguine with clams is our ideal seafood dinner: It's so simple, can be thrown together in about 30 minutes, but still delivers on that rich flavour that makes it an extra-special.​

Ingredients​

• Kosher salt
• 12 oz.
  linguine
• 4 tbsp.
  unsalted butter
• 4
  cloves garlic, finely chopped
• 2 tbsp.
  chopped fresh parsley
• Pinch of crushed red pepper flakes
• 2
  dozen littleneck clams (about 2 lb.), scrubbed
• 1/2 c.
  dry white wine
• Juice of 1 lemon, plus wedges for serving
• Freshly ground black pepper

​

• 1. Step 1In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain, reserving 3/4 cup pasta cooking liquid.
  2. Step 2Meanwhile, in another large pot over medium heat, melt butter. Add garlic, parsley, and red pepper and cook, stirring, until fragrant, about 1 minute.
  3. Step 3Add clams and wine. Cover pot with a tight-fitting lid and cook until clam shells open, 7 to 10 minutes. (Discard any unopened clams.)
  4. Step 4Add lemon juice, linguine, and 1/4 cup pasta water, tossing frequently and adding more pasta water if needed, until glossy and warmed through, about 2 minutes; season with salt and black pepper.
  5. Step 5Divide pasta among bowls. Serve with lemon wedges alongside.