Soak clams in water and sea salt for one hour, Scrub well and rinse with fresh water
Bring a large pot of water to a boil
Heat half of the olive oil in a large skillet; add chopped garlic, red pepper flakes and sauté. Add clams and white wine; cover skillet with a lid
Cook over medium heat until the clams are completely open. Discard any closed clams and half of the shells. Leave some clams in the shell as a garnish.
Cook Linguine according to pack directions.
Make sure you reserve some of the cooking water for later.
Add Linguine to the skillet with clams. Toss well adding some of the cooking water if needed until the pasta is al dente and well combined with the sauce
Stir in remaining olive oil and Sprinkle with chopped parsley before serving
"Give people food that you would give your own children"
Pietro Barilla
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