Garlicky Clams with Linguine, Emeril Lagasse

Elegant enough to impress, yet incredibly easy to prepare. This classic pasta dish pairs a garlicky sauce with briny clams served right over the top for a fresh, flavorful dish GARLICKY CLAMS WITH LINGUINE SERVES 4 TO 6 AS AN APPETIZER Salt 1 pound linguine 6 tablespoons extravirgin olive oil 2 pounds littleneck clams, rinsed and scrubbed cup dry white wine 2 tablespoons minced garlic 1, 4 teaspoon crushed red pepper, plus more to taste 3 tablespoons unsalted butter 2 tablespoons chopped flat leaf parsley Fresh basil leaves, torn Bring a large pot of salted water to a boil. Add the linguine and cook until just al dente. In a large saute pan, gently heat 3 tablespoons olive oil over medium heat. Add the clams and season with teaspoon salt. Cook, covered for 3 minutes. If you dont have a lid, use another large saute pan as the top. Add the wine and cook, stirring a few times. Add the garlic, red pepper, and continue to cook, shaking the pan intermittently, until all of the clams have opened, about