Linguine and clams in white wine butter sauce

Drop the linguine into a big pot of salty water, stir with tongs so it does not stick and boil about eight minutes to al dente.

Squiggle a few tablespoons of olive oil into a large nonstick pan.

Saute the sliced garlic over medium about two minutes until softened and aromatic, then add the chili flakes and fry another two minutes to perfume the oil.

Add the white wine and simmer until the alcohol cooks off and it has reduced by about half.

Strain the cans of clams and pour the clam juice into the pan, reserving the meat; reduce by half again.

When the sauce is down to about a cup of liquid and the pasta is al dente, lift the noodles straight into the pan with tongs.

Add the reserved clam meat, the chopped parsley and the stick of butter.

Swirl and toss constantly for about 30 seconds so the starch holds the butter in an emulsion and the pasta is creamy.

Swirl into a low bowl, spoon over the clams and butter sauce left in the pan and finish with chopped parsley and olive oil.