Linguine alle vongole

Ingredients

• linguine8 oz
• fresh clams1 lb
• olive oil2 tbsp
• garlic, minced2 clove
• Red pepper flakesAs needed
• white wine.5 cup
• Fresh parsleyAs needed

Instructions

1. 1

   Step 1

   Cook 8 oz of linguine according to package directions.

2. 2

   Step 2

   While the pasta is cooking, scrub 1 lb of fresh clams under cold running water.

3. 3

   Step 3

   In a large skillet, heat 2 tbsp of olive oil over medium heat. Add 2 minced garlic cloves and a pinch of red pepper flakes. Cook until fragrant.

4. 4

   Step 4

   Add the clams and 1/2 cup of white wine to the skillet. Cover and cook until the clams have opened.

5. 5

   Step 5

   Drain the pasta and add it to the skillet with the clams. Toss to combine.

6. 6

   Step 6

   Garnish with chopped fresh parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Linguine alle vongole can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.