Linguine with Clams



  1. While your pasta is boiling, saute garlic in a large pan.
  2. Add a little white wine to deglaze.
  3. Ladle in some pasta water to homogenize the sauce along with the cooked linguine.
  4. Melt the butter in while stirring.
  5. A few hot peppers and some fresh parsley at the end really makes this pop!

*Chefs tip: if white wine isn’t your thing, fresh lemon juice also works; however add it at the end so it doesn’t lose its zip!*