Linguine with Clams

This recipe is from Delish and it was just that! I put an extra pinch of red pepper flakes in it as well. Be sure to serve it with crusty bread to soak up all that delicious sauce.

12 oz. linguine

4 tbsp. butter

4 cloves garlic, minced

Pinch of crushed red pepper flakes

2 tbsp. freshly chopped parsley

1 lb. fresh littleneck clams

1/2 c. dry white wine

Juice of 1 lemon, plus more wedges for serving

Kosher salt

Freshly ground black pepper 

1. In a large pot of salted boiling water, cook pasta until al dente. Drain.
2. Meanwhile, in a large skillet over medium heat, melt butter. Add garlic, crushed red pepper flakes, and parsley. Cook until fragrant, 1 minute.
3. Add clams and wine. Cover with a tight-fitting lid and cook until clam shells open, 7 to 10 minutes. (Discard any unopened clams.)
4. Add lemon juice and cooked linguine and toss until combined. Season with salt and pepper.
5. Serve with lemon wedges.