Linguine and Clams with Almonds and Herbs

Ingredients

• •½ cup unsalted, roasted almonds, coarsely chopped
• •2 tablespoons finely chopped fresh chives
• •2 tablespoons finely chopped fresh flat-leaf parsley
• •1¼ cup olive oil
• •to taste Kosher salt
• •4 cloves large garlic cloves
• •¾ teaspoons crushed red pepper flakes
• •¼ cup dry white wine
• •2 pounds littleneck clams
• •12 ounces linguine

Cooking Instructions

1. 1.

   Mix almonds, chives, parsley, and 1 tablespoon oil in a small bowl; season with salt and pepper. Set aside.

   5 min

2. 2.

   Heat remaining 1/4 cup oil in a large pot over medium heat. Cook garlic and red pepper flakes, stirring occasionally, until garlic is softened, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes.

   4 min

3. 3.

   Add clams and increase heat to medium-high; cover pot. Cook, shaking pot occasionally, until clams have opened, 5-8 minutes (discard any that do not open).

   8 min

4. 4.

   Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

   10 min

5. 5.

   Add pasta and 1/2 cup pasta cooking liquid to clams and toss to coat. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.

   2 min

6. 6.

   Serve linguine and clams topped with reserved almond-herb mixture.

   2 min