Miso Butter Clam Linguine

Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside.

Meanwhile, rinse the clams under cold water to remove any grit. Discard any clams that are cracked or do not close when tapped.

In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.

Add the clams to the skillet, followed by the white wine and chicken broth. Cover the skillet and cook for 5-7 minutes, or until the clams have opened.

Remove the clams from the skillet and set aside. Discard any clams that have not opened.

Return the skillet to the heat and whisk in the miso paste until dissolved and incorporated into the sauce.

Add the cooked linguine to the skillet and toss to coat in the miso butter sauce. Cook for an additional 1-2 minutes until heated through.

Divide the linguine among serving plates and top with the cooked clams. Sprinkle with chopped fresh parsley and season with salt and pepper to taste.

Serve immediately and enjoy!