Linguine and Clams with Almonds and Herbs

Ingredients for Linguine and Clams with Almonds and Herbs

• 70g unsalted, roasted almonds, coarsely chopped

• 2 tablespoons finely chopped fresh chives

• 2 matskedar finhackad färsk bladpersilja

• 1 tablespoon plus 60ml olive oil

• Koshersalt

• 4 large garlic cloves, thinly sliced

• 3/4 teaspoons crushed red pepper flakes

• 60ml dry white wine

• 900g littleneck clams, scrubbed

• 350g linguine

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

Heat remaining 60ml 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.

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).

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 240ml pasta cooking liquid.

Add pasta and 120ml 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.

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

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