Ingredients

• salt
• 6 oz linguine
• 4 tbsp Extra Virgin Olive Oil, divided
• 2-3 garlic cloves, thinly sliced
• 1 red chili pepper, chopped or ¼ tsp crushed red pepper flakes
• 1/4 cup white wine
• 2 lbs fresh Manila clams in the shell
• 3 tbsp fresh flat-leaf parsley, roughly chopped

Directions

1. Bring water to a boil in a big pot. Add a pinch of salt and pasta. Stir occasionally, until about 2 minutes before al dente. Drain, reserving ½ cup pasta cooking water.
2. Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and cook until just golden. Add chili pepper and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes. Use tongs to transfer them to a bowl.
3. Add ¼ cup pasta water to skillet; bring to a boil. Add pasta and cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices, along with parsley, and toss to combine. Add more pasta water if sauce seems dry.
4. Transfer pasta to warm bowls and drizzle with remaining oil.