Linguini & Clams Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add 12 oz linguini and cook until just shy of al dente (about 9 minutes, follow package minus 1–2 minutes). Reserve 1 cup pasta cooking water and drain the pasta, keeping it warm.

Clean and steam littlenecks

While pasta cooks, heat a large wide sauté pan over medium-high heat. Add 1 tablespoon olive oil. Add the scrubbed littleneck clams (2 lbs) in a single layer, pour in 3 tablespoons dry white wine, cover, and steam until clams open, 5–7 minutes. Shake the pan occasionally. Remove opened clams to a bowl; discard any that remain tightly closed. Reserve the liquid in the pan (strain through a fine sieve or coffee filter into a small bowl to remove grit) and set aside.

Sauté aromatics

Wipe the pan clean and return to medium heat. Add remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter. When butter melts and foam subsides, add 6 cloves garlic (sliced or minced) and 1 minced shallot. Sauté gently until fragrant and softened, about 1–2 minutes—do not brown. Add 1 teaspoon red pepper flakes and continue for 30 seconds.

Add chopped clams and deglaze

Add the 6 oz chopped clams to the pan and stir to combine. Pour in the reserved strained clam-steaming liquid (about 1/3–1/2 cup) and the reserved 3 tablespoons white wine. Bring to a simmer and cook 1–2 minutes to marry flavors.

Finish sauce

Reduce heat to low and stir in remaining 1 tablespoon butter to enrich the sauce. Add 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon black pepper, and 1 teaspoon kosher salt (adjust to taste). Stir in 3 tablespoons chopped fresh parsley.

Toss linguini with sauce: Add the drained linguini to the pan with the sauce. If sauce seems tight, add up to 1 cup reserved pasta cooking water, a few tablespoons at a time, tossing until the pasta is evenly coated and silky. Add the steamed littleneck clams (in shells) back to the pan and gently toss once to combine and warm through.

Adjust seasoning: Taste and add additional salt, pepper, or lemon juice as needed.

Plate and garnish: Divide among 4 plates, spooning extra sauce and clams on top. Garnish with additional chopped parsley and an optional drizzle of olive oil or a lemon wedge.