Linguini With Clams Recipe

Prepare clams

Rinse and scrub the clams under cold running water, discarding any with cracked shells or that do not close when tapped. Place the cleaned clams in a bowl with cold salted water for 20 minutes to expel sand, then drain.

Cook linguini

Bring a large pot of water to a rolling boil and salt it generously (about 1 tablespoon salt per 4–5 liters). Add the 12 oz linguini and cook until 1–2 minutes shy of package instructions for al dente (usually 8–9 minutes). Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.

Sweat aromatics

In a large wide sauté pan or skillet with a tight-fitting lid, heat 3 tbsp olive oil and 2 tbsp butter over medium heat until the butter melts. Add the thinly sliced garlic and minced shallot and cook, stirring frequently, until fragrant and softened but not browned, about 1–2 minutes. Add 1 tsp red pepper flakes and cook 20–30 seconds more.

Steam clams

Add the drained clams to the pan, then carefully pour in 1 cup dry white wine. Increase heat to medium-high, cover the pan, and let steam until the clams open, about 5–7 minutes. Shake the pan occasionally. Discard any clams that remain closed after 7 minutes.

Finish sauce

Once most clams have opened, remove the lid and turn heat to medium. Stir in 2 tbsp fresh lemon juice, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Add about 1/2 cup of the reserved pasta cooking water to the pan and simmer 1–2 minutes to meld flavors. Taste and adjust seasoning — add more lemon, salt, or pepper if desired.

Combine pasta and sauce

Add the drained linguini to the clam skillet. Using tongs, toss the pasta with the clams and sauce, adding more reserved pasta water a few tablespoons at a time if the sauce seems dry, until the sauce clings to the noodles (about 1–2 minutes). Stir in 1 cup chopped fresh parsley and 1 tsp lemon zest. If using, sprinkle 1/4 cup grated cheese and toss briefly to combine.

Serve

Divide the linguini and clams among warm bowls, spooning remaining pan juices over each serving. Garnish with additional parsley and an extra drizzle of olive oil if desired. Serve immediately with lemon wedges on the side.