Linguine Con Le Vongole Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)
CAL
864
FAT
85%
CHOL
45%
SOD
95%

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Ingredients for 4 servings

4 garlic cloves, slivered

1/4 cup extra-virgin olive oil, plus more for serving

1/4 teaspoon red pepper flakes

Sea salt and freshly ground black pepper

2 tablespoons lightly toasted and fried bread crumbs (optional)

1 lemon, juiced

2 handfuls fresh flat-leaf parsley, finely chopped

2 pounds littleneck or Manila clams, scrubbed and rinsed well

3 tablespoons unsalted butter

1 pound dry linguine

3/4 cup dry white wine, such as Pinot Grigio

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