Linguine W/clams Recipe

Clean clams

Rinse clams under cold water, scrub shells to remove grit. Discard any clams with cracked shells or that do not close when tapped.

Cook clams and reserve juice

In a large deep skillet or saucepan with a lid, add 1/2 cup water and 1 tablespoon olive oil. Bring to a boil over medium-high heat. Add clams, cover, and steam until clams open, about 5–7 minutes. Remove clams with tongs into a bowl, leaving any liquid in the pan. Strain the pan liquid through a fine mesh or cheesecloth into a measuring cup to remove grit; you should have about 3/4–1 cup. If you have less, top with bottled clam juice to make 1 cup. Discard any clams that did not open.

Cook linguine

Bring a large pot of salted water to a rolling boil (use about 1 tablespoon kosher salt per 4 quarts water). Add linguine and cook until just shy of al dente (usually 1–2 minutes less than package instructions), about 8–9 minutes. Reserve 1 cup of the pasta cooking water, then drain linguine and set aside.

Place the same large skillet used for steaming clams over medium heat. Add the remaining 3 tablespoons olive oil and 2 tablespoons butter. When butter foams, add the minced garlic, chopped shallot, and crushed red pepper. Sauté gently until fragrant and the shallot is translucent, about 1–2 minutes—do not let garlic brown.

Deglaze the pan with 1 cup dry white wine, scraping any browned bits. Let the wine reduce by half, 2–3 minutes. Add the reserved clam juice and simmer 2 minutes. Stir in lemon juice and chopped parsley. Add the linguine to the skillet along with 1/2 cup reserved pasta water and toss to coat, letting the pasta finish cooking for 1–2 minutes until al dente and the sauce slightly thickens. Add clams back to the pan to warm through. Adjust consistency with more pasta water if needed. Season to taste with salt and pepper, then finish with remaining 1 tablespoon butter for gloss, tossing to combine.

After sautéing aromatics, add 1 cup dry white wine (optional) and allow to reduce slightly for 1–2 minutes. Stir in crushed tomatoes and tomato paste, breaking up any large pieces. Add the reserved clam juice and simmer gently for 6–8 minutes to marry flavors. If sauce seems too thick, add up to 1/2 cup reserved pasta water. Add chopped basil. Add linguine to the skillet and toss to coat, letting pasta finish cooking in the sauce for 1–2 minutes until al dente. Add clams back to the pan and warm through. Season to taste with salt and pepper and finish with 1 tablespoon butter if desired.

Taste and adjust seasoning with kosher salt and freshly ground black pepper. Divide linguine and clams among warmed bowls. Sprinkle with chopped parsley (from white version) or additional basil (from red version) and offer grated Parmigiano-Reggiano at the table (note: many purists do not add cheese to seafood pasta, but it is optional). Serve immediately with lemon wedges on the side.