A delightful pasta dish featuring tender clams in a rich garlic butter sauce, perfect for a quick and flavorful meal.
Bring a large pot of salted water to a boil and cook the linguine until al dente. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency if needed.
Heat the olive oil in a saucepan over medium heat. Add the butter and let it melt.
Use medium heat to prevent the butter from browning too quickly.
Add the minced garlic to the saucepan and sauté until fragrant, about 1 minute.
Stir constantly to avoid burning the garlic, which can make it bitter.
Add the clams, sea salt, and cayenne pepper to the saucepan. Cover and cook until the clams open, about 5 minutes.
Discard any clams that do not open after cooking.
Toss the cooked linguine with the clam sauce, ensuring the pasta is well coated.
Add a splash of reserved pasta water if the sauce seems too thick.
Garnish with chopped parsley and serve immediately.
Serve with freshly grated Parmesan cheese for an extra layer of flavor.
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