One of my favorites to prepare, because of how easy it is to make! Make the sauce while the pasta is cooking and dinner will be ready in no time. Serve with a salad and Pinot Grigio for a delicious meal!
1 lb linguine
1 Tablespoon olive oil
2 shallots, minced (optional)
4 garlic cloves, minced
Pinch of red pepper flakes
1lb fresh little neck clams, scrubbed clean
1/2-1 cup white wine
Juice of 1-2 lemons
1/2 teaspoon salt
1/2 teaspoon pepper
optional garnish: parsley and Parmesan cheese
In a large pot of salted boiling water, cook pasta until al dente.
Meanwhile, heat oil in a large skillet. Add shallots, garlic and red pepper flakes and cook for a few minutes.
Add clams and wine and stir together. Cover and cook until clam shells open 6-8 minutes. (discard any unopened clams)
Add butter, lemon juice and cooked linguine and toss to combine.
Serve with optional garnish such as parsley and Parmesan cheese.