Linguine & Clams

2 pounds Manila Clams

1 tablespoon minced garlic

1 tablespoon minced parsely

1 cup white wine

1 teaspoon red pepper flakes

12 ounces linguine or spaghetti noodles

olive oil

butter (optional)

Soak clams in a bowl of water for 20 minutes. Scrub shells lightly with a cloth, rinse, then set aside.

Boil noodles al dente according to package instructions. Strain and set aside.

Heat saucepan to medium. Drizzle about 1 tablespoon of olive oil.Once hot, add garlic and sautee until fragrant but do not brown. Add clams, wine, and red pepper. Bring heat up to medium-high until sauce begins to simmer. Once simmering, cover the pan with a lid and cook until clams open.

Once clams are open, remove from heat, add butter (if you choose to use it) then toss in noodles. and parsley until noodles are evenly coated.

Serve with parmesan cheese and enjoy!