Quick Linguine And Clams Recipe

Bring a large pot of salted water to a boil. Meanwhile, soak the clams in water seasoned with enough salt to make it taste of the sea, agitating them for 3 minutes. Rinse and repeat this process 3 more times.

Search for any open clams, and tap open ones on the counter. If they don't close, discard them.

In a large skillet, heat the oil and sauté the shallots until they soften. Add the chili flakes, and stir to combine. Add the garlic, and reduce the heat. Cook until just fragrant, stirring often to ensure the garlic doesn't burn. Add the lemon juice and white wine, and stir to combine.

Add the pasta to the boiling water, and cook according to package directions. Meanwhile, add the clams to the white wine sauce, stir to combine, and cover. Cook 7 minutes, or until the clams open.

Drain the pasta and add to pan to sauté with the clams. Season with lemon and salt to taste, and add the chopped parsley. Once the sauce thickens slightly (after about 4 minutes) remove from the heat and garnish with more parsley before serving.