Linguine con le Vongole

Name: Linguine con le Vongole
Yield: 4
Ingredients: 1 pound dry linguine; 1/4 cup extra-virgin olive oil, plus more for serving; 4 garlic cloves, slivered; 1/4 teaspoon red pepper flakes; 2 pounds littleneck or Manila clams, scrubbed and rinsed well; 3/4 cup dry white wine, such as Pinot Grigio; 1 lemon, juiced; 3 tablespoons unsalted butter; Sea salt and freshly ground black pepper; 2 handfuls fresh flat-leaf parsley, finely chopped; 2 tablespoons lightly toasted and fried bread crumbs (optional)

Linguine con le Vongole was pinched from <a href="http://www.foodnetwork.com/recipes/tyler-florence/linguine-con-le-vongole-recipe.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow Linguine con le Vongole recipe from Tyler Florence..."

INGREDIENTS

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1 pound dry linguine

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1/4 cup extra-virgin olive oil, plus more for serving

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4 garlic cloves, slivered

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1/4 teaspoon red pepper flakes

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2 pounds littleneck or Manila clams, scrubbed and rinsed well

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3/4 cup dry white wine, such as Pinot Grigio

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1 lemon, juiced

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3 tablespoons unsalted butter

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Sea salt and freshly ground black pepper

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2 handfuls fresh flat-leaf parsley, finely chopped

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2 tablespoons lightly toasted and fried bread crumbs (optional)

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