garnish: crushed red pepper flakes, grated parmesan cheese, black pepper
Instructions
Pour olive oil into a large skillet and heat over medium heat. Add the garlic and allow it to cook in the warm oil until fragrant and soft, about 7 minutes.
Add the clams, along with their juice, and the white wine to the pan. Increase heat to medium-high so it bubbles a little, but doesn’t come to a rolling boil.
Meanwhile, bring a large pot of salted water to boil and add the linguine. Cook until just tender, about 10 minutes.
Add the parsley to the clams and stir to combine.
Drain the pasta and place in a large bowl. Add the clams and toss with two wooden spoons to combine.
Serve in pasta bowls and sprinkle with crushed red pepper flakes, parmesan cheese, and ground black pepper.