1/4teaspoonred chili flakes or red chile pasteadd more if you really like kick
3-4lbsLittleneck or Manila clams(choose amount depending on how much you love clams!)
2tablespoonsbutter
1/2cupItalian flat-leaf parsleychopped
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Instructions
Bring a large pot of water to a boil. Season with Kosher salt and cook linguine until just al dente. Drain and set aside.
In a large sauce pan, heat olive oil over medium-low heat. Add the garlic, salt and pepper, and sauce for about 1 to 2 minutes, or until the garlic starts to turn golden.
Add wine, clam stock, and chili flakes/paste and allow the liquid to reduce for about three minutes.
Add clams to the pan, cover and let cook for about 8-10 minutes, or until the clams open up. Discard any unopened clams.
Stir in the butter and parsley. Add linguine to the pan and toss.