Clam Linguine Recipe

Prepare clams

Rinse clams under cold running water, scrub shells and discard any with cracked shells or that do not close when tapped. Soak clams in cold salted water (about 1/4 cup kosher salt per 4 cups water) for 20 minutes to expel sand, then rinse again.

Cook linguine

Bring a large pot of salted water to a rolling boil. Add linguine and cook until just shy of al dente (follow package instructions, usually 9–10 minutes). Reserve 1 to 1 1/2 cups of the pasta cooking water, then drain the pasta and set aside.

Steam clams

In a large wide skillet with a tight-fitting lid or a shallow pan, warm 1 tablespoon olive oil over medium-high heat. Add the cleaned clams and pour in the white wine. Cover and steam for 5–7 minutes, shaking the pan occasionally, until most clams have opened. Using tongs or a slotted spoon, transfer opened clams to a bowl, leaving the cooking liquid in the pan. Discard any clams that remain tightly closed.

If desired, strain the clam cooking liquid through a fine-mesh sieve lined with paper towel or cheesecloth into a bowl to remove grit; reserve up to 1 cup to add to the sauce as needed.

Sauté aromatics

Wipe out the skillet used for steaming if there are excessive bits, then return to medium heat. Add remaining 3 tablespoons olive oil and the 2 tablespoons butter. When butter foams, add the thinly sliced garlic and minced shallot. Sauté gently for about 1–2 minutes until fragrant and the garlic is just turning golden (avoid burning). Stir in the red pepper flakes.

Deglaze and build sauce: Pour the reserved white wine and up to 1/2 cup of the strained clam cooking liquid into the pan, scraping any browned bits from the bottom. Let simmer 1–2 minutes to reduce slightly.

Add lemon zest, lemon juice, kosher salt and freshly ground black pepper. Taste and adjust seasoning.

Return the opened clams and any accumulated juices to the skillet to rewarm for about 1 minute.

Add drained linguine directly into the skillet with the sauce. Toss vigorously with tongs or two forks to combine, adding reserved pasta water a few tablespoons at a time (up to 1/2 cup) as needed to loosen and create a glossy sauce that coats the pasta.

Stir in chopped parsley and the optional 1/2 cup grated cheese if using. Finish with the optional 1 tablespoon olive oil for sheen. Adjust seasoning with additional salt, pepper, or lemon juice to taste.

Divide linguine and clams among 4 warmed bowls, ensuring clams are distributed evenly. Spoon extra sauce over the top and sprinkle with a bit more chopped parsley and grated cheese if desired.

Serve immediately with lemon wedges on the side.