INGREDIENTS:

• 12 oz. linguine 
• 4 T olive oil 
• 2 t chopped garlic 
• 1 t black pepper
• 1/2 c white wine
• 1 t salt
• 3 lbs. clams
• 2 T chopped parsley 

DIRECTIONS: 

• Set a pot of salty water to boil. 
• In a saucepan over medium flame, sauté garlic in olive oil until golden brown. Add pepper, then wine, then salt, then clams 
• Cover the sauce pan and increase flame to high. Cook clams until they open ~5 minutes, depending on the size of the clams. 
• Cook pasta in salty water, following pasta box instructions. 
• When clams are opened, put them aside in a separate bowl. 
• 1 minute before pasta is finished cooking, add 1/4 c of the pasta water to the saucepan. Cook over high heat until half reduced. 
• Lower flame to medium, and add pasta to the pan. Then add parsley. Add half of the clams to the pan. Toss to combine.
• Transfer the pasta to the serving dish. Add the second half of the clams on top. 
• Serve immediately! Enjoy.

Serves 4. 30 minutes active time, 30 minutes total time.