Ingredients
½ lb Manila clams, cleaned
handful Italian parsley
1 Fresno chili
½ cup White wine
2 cloves Garlic
linguine pasta
Salt
Olive oil
1 ladleful pasta water
Directions
Step 1
Start by boiling water in a pot with some salt. Go light with the salt since clams are naturally salty and briny
Salt
Step 2
Slice garlic and chili. And finely mince Italian parsley
2 cloves Garlic
1 Fresno chili
handful Italian parsley
Step 3
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.
linguine pasta
1 ladleful pasta water
Step 4
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.
Olive oil
2 cloves Garlic
1 Fresno chili
½ lb Manila clams, cleaned
½ cup White wine
Step 5
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
½ lb Manila clams, cleaned
Step 6
Once the clams are cooked and you’ve removed them, lower the heat to medium.
Step 7
When the noodles are ready, add them to the sauce with a ladle of pasta water.
1 ladleful pasta water
Step 8
Add the clams back in with their natural juices, as well as the chopped parsley.
Step 9
Let cook while mixing about 1-2 minutes. Taste and adjust seasoning. Plate
