Linguine with Clam Sauce
['1 pound linguine', '1/2 cup plus 1 tablespoon olive oil', '6 cloves garlic, finely chopped', '1/4 cup dry white wine', '18 littleneck or chowder clams', 'Kosher salt and freshly ground black pepper', '1 tablespoon chopped fresh Italian', 'flat leafed parsley']
1. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.
2. Meanwhile, warm 1/2 cup of the olive oil in a high-sided saucepan set over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add the wine and allow it to cook away slightly, about 1 minute. Add the clams and their juice, and season with salt and pepper. Cook until the broth froths to a level of 1 to 2 inches. Remove from the heat. Stir in the parsley. Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon olive oil. Distribute evenly among six dinner plates. Top with equal portions of the sauce, and serve immediately.
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