we have food at home.

~ingredients:

• 1.5 lb clams
• garlic (as much as your heart desires)
• pinch of red chili flakes
• 3 tbsp olive oil
• 1/4 cup of white wine
• 1/3 a box of linguine
• handful of parsley (chopped)
• 2 tbsp of butter 

~instructions:

1. Wash and soak your clams in salted water
2. While the clams are soaking, prep your garlic and parsley (chopped) 
3. Drain the claims after 30 minutes and give it another rinse 
4. Cook the pasta: bring a pot of water to boil and salt the water before putting in the pasta. 
5. While the pasta cooks, heat up a deep pan/dutch oven over medium heat. Once heated up, add in olive oil and let that heat up.
6. Throw in the garlic and chili flakes, toast for about 30 minutes or until fragrant. 
7. Add in your clams and 1/4 cup of white wine. Cover and cook until they have opened. 
8. Once the clams are open, remove from pot and remove the clam meat. Don’t discard the liquid left in the pot, we will be using this for the pasta later. Note: set aside some clams with the shell on for presentation later! 
9. When pasta is done, transfer the pasta to the pot that has the leftover clam liquid.
10. Add in parsley and butter, and mix thoroughly. 
11. Add in the clam meat and mix. Enjoy!