Linguine With Clams, Parsley & Lemon

1. 1

   Heat oil in a heavy large pot over medium-high heat. Add sliced garlic and saute until light brown, a little less than 1 minute. Add clams and 1/4 cup chopped Italian parsley; stir 2 minutes. Add wine; simmer 2 minutes. Add fresh lemon juice. Cover and simmer until clams open, about 6 minutes. Discard any clams that do not open.

2. 2

   Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve about a cup of the pasta water. Drain pasta.

3. 3

   Add pasta to clam mixture and toss to coat. Season to taste with salt and red pepper flakes, if using. Add pasta water in small increments as needed. Transfer to a large bowl. Sprinkle with remaining parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.