Squid Ink Linguine And Clams Recipe

Cook the Linguine

In a large pot, bring salted water to a boil. Add the squid ink linguine and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

Prepare the Sauce

In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Add fresh clams and pour in the white wine. Cover the skillet and cook until the clams open, about 5-7 minutes.

Combine

Once the clams are open, remove the skillet from heat. Stir in the cooked linguine, chopped parsley, and a splash of reserved pasta water if needed. Add lemon juice and season with black pepper to taste.

Plate the Dish

Serve immediately, garnished with extra parsley and lemon wedges if desired.