Step 1

Soak clams in salted water for 20 minutes to clean, then rinse with cold water and drain.

Step 2

Cook linguine until very al dente (1-2 minutes) less than package directions in salted boiling water.

Step 3

In a large skillet over medium heat combine olive oil and butter until melted. Add chili flake, crushed garlic and 2-3 parsley stems to olive oil and fry for 30 seconds.

Step 4

Turn the heat to high. Add clams along with white wine or chicken broth, cover and steam for 6-8 minutes until the clams have opened up. Remove from the sauce into a separate bowl and discard any unopened clams. Remove the parsley stems and garlic, then reduce the sauce about 1/2.

Step 5

Once the sauce is reduced, immediately add the linguine and about a 1/2 cup of pasta water.

Step 6

Drizzle 1 tbsp of olive oil to the pasta. Cook and toss the pasta over high heat until the sauce has thickened slightly and emulsified.

Step 7

Add back the clams and freshly chopped parsley and mix to combine. Garnish more parsley and lemon, if desired, and enjoy!