A delightful pasta dish featuring linguine tossed in a savory clam sauce with garlic and fresh herbs.
Bring a large pot of water to a boil and add a generous pinch of salt.
Salting the water enhances the flavor of the pasta.
Clean the clams thoroughly under running water.
Discard any clams that do not close when tapped.
Cook the linguine in the boiling water until al dente, according to package instructions.
Stir occasionally to prevent the pasta from sticking together.
Heat the olive oil in a large skillet over medium heat.
Use a high-quality olive oil for the best flavor.
Add the minced garlic and red pepper flakes to the skillet and sauté until fragrant.
Be careful not to burn the garlic, as it can turn bitter.
Add the clams to the skillet and pour in the white wine. Cover and cook until the clams open.
Discard any clams that do not open after cooking.
Stir in the parsley and basil, and season with salt and black pepper to taste.
Fresh herbs add a vibrant flavor to the dish.
Drain the linguine and toss it with the clam sauce in the skillet.
Tossing the pasta in the sauce helps it absorb the flavors.
Serve the pasta on plates, garnished with additional parsley if desired.
Serve immediately for the best taste and texture.
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