Spaghetti alle vongole, facilissimi e buonissimi! - primi piatti veloci (pasta con vongole veraci)

Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.

Add the clams to the skillet and pour in the white wine. Cover the skillet and cook for about 5-7 minutes, or until the clams have opened up.

Remove the clams from the skillet and set aside, discarding any that did not open.

Add the cooked linguine to the skillet with the clam cooking liquid. Toss to combine and heat through for about 2 minutes.

Return the clams to the skillet and gently mix them with the linguine.

Season with salt and black pepper to taste.

Remove from heat and stir in the chopped parsley.

Serve immediately, garnished with additional parsley if desired.

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