1 pound linguine
1/4 cup extra-virgin olive oil, plus more for drizzling (optional)
4 cloves garlic, sliced
4 pounds littleneck clams, scrubbed and rinsed in cold water
1/2 cup clam juice
1/4 cup dry white wine
1 cup fresh parsley, chopped, plus more for serving (optional)
1/4 teaspoon salt
2 tbsp. Fresh basil chopped
Hot pepper flakes (Optoonal)
Bring a large pot of salted water to a boil. Add linguine and cook 9 minutes, until al dente. Drain, reserving 1/2 cup pasta water. Place pasta in a large bowl.
Meanwhile, heat 2 tbsp oil in a second large pot. Stir in garlic; cook 1 minute. Add clams, clam juice and wine. Bring to a boil, then reduce to a simmer and cover. Cook 4 to 6 minutes, until clams just open. (Do not overcook or they will become rubbery.)
Pour clams and juice, 2 tbsp oil, the parsley, basil and salt into bowl with linguine. Gently toss. If desired, drizzle with more oil and top with more parsley.
