Instructions

1. Mix almonds, chives, parsley, and 1 tablespoon olive oil in a small bowl; season with salt and pepper. Set aside.
2. Heat remaining 1⁄4 cup oil in a large pot over medium heat.
3. Cook garlic and red pepper flakes, stirring occasionally, until garlic is softened, about 2 minutes. Note: Be careful not to burn the garlic.
4. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes.
5. Add clams and increase heat to medium-high; cover pot.
6. Cook, shaking pot occasionally, until clams have opened, 5–8 minutes. Discard any clams that do not open.
7. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
8. Drain, reserving 1 cup pasta cooking liquid.
9. Add pasta and 1⁄2 cup pasta cooking liquid to clams and toss to coat.
10. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes.
11. Season with salt and pepper.
12. Serve linguine and clams topped with reserved almond-herb mixture.