1/2 pound linguine (We like Barilla whole grain linguine.)
4 quarts water
2 Tbsp. butter
2 Tbsp. olive oil
2 Tbsp. minced garlic
1 cup dry white wine
4 pounds littleneck clams
3/4 cup freshly grated parmigiano reggiano cheese
1-2 Tbsp. red chili flakes
Bring 4 quarts of water to a boil in a large pasta pot over high heat. Add a pinch of salt and linguine. Boil pasta according to package directions until al dente, 6-8 minutes.
While pasta is cooking, heat butter, olive oil, and minced garlic in a large sauté pan over medium high heat. Sauté 2-3 minutes. Add white wine and bring just to a boil. Reduce heat to medium and add clams. Cover pot and simmer for approximately 10 minutes until clams begin to open. Remove clams from pot and set aside.
Drain pasta and add to clam pot. Toss pasta in wine garlic mixture. Add grated parmesan cheese and red chili flakes and toss to coat. Serve pasta topped with fresh clams and a side salad.