Linguine Alle Vongole

 Start by boiling water in a pot with some salt. Go light with the salt since clams are naturally salty and briny

 Slice garlic and chili. And finely mince Italian parsley

 Once the water is boiling, drop in the noodles. Set timer to one minute prior of al dente. The pasta box will tell you timing for al dente. Reserve 1 ladle of pasta water.

 In a separate pan, heat about 2 tbsp of olive oil on high heat. Add the garlic, chili, clams, and white wine and cover with lid.

 Check periodically but remove the clams as they start to open, this is to make sure they don’t overcook. Some take longer than others

 Once the clams are cooked and you’ve removed them, lower the heat to medium.

 When the noodles are ready, add them to the sauce with a ladle of pasta water.

 Add the clams back in with their natural juices, as well as the chopped parsley.

 Let cook while mixing about 1-2 minutes. Taste and adjust seasoning. Plate