1 lb Linguini fini
30-50 Little neck clams rinsed & scrubbed well
1-2 tbs Olive oil
5-8 Garlic cloves thinly sliced or chopped
1/2 cup White wine (sauvignon blanc or chardonnay)
1-2 tbs Flat leaf Italian parsley chopped
1/2 tsp Red pepper flakes (optional)
1/2 tsp Salt
Scrub/soak clams well until when rinsed there is no sand at the bottom of the bowl. If they need to soak to spit the sand cover in cold water and place in fridge for 20-30 min and rinse again.
Using a deep pan with lid, saute red pepper flakes & garlic on medium until fragrant (2-3 min). Add white wine and cook for 3-4 min. Add salt. Add clams and cover until all the clams have opened (approx 5-10 min).
While clams are steaming, cook pasta al dente in salted water, drain and put in large serving bowl toss with olive oil and parsley. Using a slotted spoon transfer the clams to to pasta (discard any unopened clams). Add as much of the clam sauce to the pasta as you like saving liquid for leftovers.
