Linguine With Clams, Parsley & Lemon

• 1/2 cup extra-virgin olive oil
• 8 garlic cloves, thinly sliced
• 3 pounds fresh Manila clams or small littleneck clams, rinsed several times in cold water
• 1/2 cup roughly chopped fresh Italian parsley, divided
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1 pound linguine
• Red pepper flakes, to taste

1. Heat oil in a heavy large pot over medium-high heat. Add sliced garlic and saute until light brown, a little less than 1 minute. Add clams and 1/4 cup chopped Italian parsley; stir 2 minutes. Add wine; simmer 2 minutes. Add fresh lemon juice. Cover and simmer until clams open, about 6 minutes. Discard any clams that do not open.
2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve about a cup of the pasta water. Drain pasta.
3. Add pasta to clam mixture and toss to coat. Season to taste with salt and red pepper flakes, if using. Add pasta water in small increments as needed. Transfer to a large bowl. Sprinkle with remaining parsley.

extravirgin olive oil, garlic, manila clams, fresh italian parsley, white wine, lemon juice, linguine, red pepper

Taken from food52.com/recipes/80842-linguine-with-clams-parsley-lemon (may not work)