If you, like we, like somewhat saucy noodles, double the sauce ingredients. This recipe makes very little "sauce", though it's really just a coating for the noodles. I usually double it, for good measure.
2tablespoonsbread crumbslightly toasted and fried, optional
Instructions
Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
Bring a large pot of salted water to a boil. Once the water is at a rolling boil, add the pasta and cook for 8 to 10 minutes until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
Meanwhile, heat the olive oil over medium flame in a deep sauté pan with a lid. Add the garlic and red pepper flakes; sauté for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.
Notes
To serve, you can garnish with chopped tomatoes, parsley, and red pepper flakes to taste. These adds another layer of bright color and flavor to the dish.