Squid Ink Linguine With Clams And Herbs

• Coarse salt
• 1 pound squid ink linguine
• 4 tablespoons unsalted butter, divided
• 3 cloves garlic, peeled and rough chopped
• 1/2 cup dry white wine
• 1 1/2 teaspoons red chili flake, divided
• 3 dozen small clams, such as Manila, scrubbed
• 1 lemon, pith removed, flesh cut into segments
• 1/2 cup rough chopped parsley leaves
• 1 tablespoon rough chopped fresh rosemary

1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta and return to pot.
2. Meanwhile, in a large, deep covered sautan or shallow pot, heat 1 tablespoon butter over medium. Add garlic and cook until fragrant, 2 minutes. Deglaze pan with wine and cook until reduced by 1/2. Add 1 teaspoon chili flakes, the clams, and half the lemon segments . Cover and increase heat to medium-high. Cook until clams have opened and released their juices, 5-8 minutes. Discard any unopened clams.
3. Reduce heat to medium-low and stir in remaining butter. Add linguine to pan and toss to coat. Add parsley and rosemary and toss to coat. Divide pasta among bowls and top with remaining chili flake and lemon. Serve immediately.

salt, linguine, unsalted butter, garlic, white wine, red chili flake, clams, lemon, rough chopped, fresh rosemary

Taken from www.epicurious.com/recipes/food/views/squid-ink-linguine-with-clams-and-herbs-56389580 (may not work)