Linguine with Littleneck Clams in White Wine Sauce

Instructions:

1. Cook the Linguine:
   • Bring a large pot of salted water to a boil.
   • Add the linguine and cook according to the package instructions until al dente.
   • Reserve 1/2 cup of pasta water, then drain the linguine and set aside.
2. Prepare the Clams:
   • In a large, deep skillet or pot, heat the olive oil over medium heat.
   • Add the garlic and red pepper flakes (if using) and sauté until the garlic is fragrant but not browned, about 1-2 minutes.
3. Cook the Clams:
   • Pour in the white wine and stock, and bring the mixture to a simmer.
   • Add the clams, cover the skillet, and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
   • Remove the clams with a slotted spoon and set them aside.
4. Make the Sauce:
   • Stir in the butter and half of the chopped parsley into the skillet. Allow the sauce to simmer for another 2-3 minutes until it slightly reduces.
   • Season the sauce with salt and freshly ground black pepper to taste.
5. Combine and Serve:
   • Add the drained linguine to the skillet and toss to coat the pasta in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water.
   • Return the clams to the skillet, gently tossing them with the pasta.
   • Serve the linguine in bowls, garnished with the remaining parsley and lemon wedges on the side.