Clam Linguine

1. Cook linguine according to package directions in a large pot of heavily salted water. Before draining, reserve 1 cup of pasta water. Drain pasta and set aside. 2. While pasta cooks, heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add thinly sliced garlic and red pepper flakes. Sauté for 2-3 minutes until fragrant and lightly golden; do not burn the garlic. 3. Add the scrubbed clams and white wine to the skillet. Increase heat to medium-high, cover tightly, and steam for 5-8 minutes, shaking the pan occasionally, until most of the clams have opened. Discard any clams that do not open. 4. Remove the lid. Stir in the butter and half of the fresh parsley. Add the cooked linguine to the skillet with the clams and sauce. Toss vigorously to combine, allowing the pasta to absorb the sauce. Add reserved pasta water a little at a time if the sauce seems too dry. 5. Season with salt and black pepper to taste. Garnish with the remaining fresh parsley and serve immediately.