Linguine alle Vongole (Linguine with Clams)

• 200 g Linguine
• 2 tsp Fine sea salt
• 3 tbsp Extra virgin olive oil
• 3 cloves Garlic
• ½ tsp Chili flakes
• 600 g Clams, fresh, live
• 150 ml White wine, dry
• 15 g Fresh parsley
• 1 medium Lemon

1. Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt. Add the linguine and cook until just shy of al dente, about 1 minute less than the packet suggests. Before draining, scoop out 150 ml of the pasta water, then drain.
2. While the pasta cooks, warm the extra virgin olive oil in a large frying pan over a medium heat. Thinly slice the garlic, add it to the pan with the chili flakes, and cook for 30 to 60 seconds until fragrant but not coloured. Add the clams and toss to coat in the garlicky oil.
3. Pour in the white wine, cover, and steam for 4 to 6 minutes, shaking the pan once or twice, until the clams open. Discard any clams that remain closed. Uncover and let the cooking liquor bubble for 1 minute to soften the alcohol.
4. Add the drained linguine to the pan and toss well, adding a splash of the reserved pasta water as needed to make a glossy sauce that clings to the pasta. Finely chop the fresh parsley and stir most of it through. Taste and season with the remaining fine sea salt if needed.
5. Cut the lemon into wedges. Serve the pasta straight away, finishing with the remaining parsley and a good squeeze of lemon at the table.

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