Linguine with Clam Sauce

Instructions:

Step 1: Cook linguine according to package directions in salted water. Drain and set aside, reserving 1/2 cup pasta water.

Step 2: In a large skillet, heat olive oil over medium heat. Add sliced garlic and red pepper flakes; sauté for 1–2 minutes until fragrant.

Step 3: Pour in white wine and bring to a simmer. Add chopped clams with juice and fresh clams. Cover and cook for 5–7 minutes, or until fresh clams have opened. Discard any that do not open.

Step 4: Stir in lemon juice and season with salt and black pepper to taste.

Step 5: Toss cooked linguine into the sauce, adding a splash of reserved pasta water if needed to loosen.

Step 6: Sprinkle with chopped parsley and garnish with lemon slices. Serve immediately.

Storage Information:

Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop; avoid boiling to prevent toughening the clams. Not recommended for freezing.