Linguini & Clams Recipe

Prepare clams

Rinse clams under cold running water, discard any with cracked shells or that do not close when tapped. If clams are sandy, soak them in cold salted water (1 tbsp salt per 4 cups water) for 20–30 minutes, then rinse.

Cook linguini

Bring a large pot of water to a rolling boil. Add 1 tbsp salt and the linguini. Cook until just shy of al dente (about 9–10 minutes; check package). Reserve 1 cup pasta cooking water, then drain the linguini and toss briefly with 2 tbs olive oil to prevent sticking.

Sauté aromatics

In a large deep sauté pan or wide saucepan set over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add shallot and cook 2–3 minutes until soft and translucent. Add minced garlic and red pepper flakes and cook 30–45 seconds until fragrant. Season with 1 tsp kosher salt and 1 tsp black pepper.

Deglaze & steam clams

Pour in 1 cup dry white wine and bring to a simmer, scraping any browned bits. Add the cleaned clams, cover the pan, and steam for 5–7 minutes, shaking the pan occasionally, until clams open. Remove clams with tongs as they open and set aside in a bowl, discarding any unopened clams after 5 minutes.

Finish sauce

To the pan with the cooking liquid, add 1 cup stock and simmer 3–4 minutes to concentrate flavors. Reduce heat to low and whisk in the 2 tbs cold butter pieces to slightly thicken and gloss the sauce. Stir in 2 tbs lemon juice and 3 tbs chopped parsley. Taste and adjust seasoning.

Combine with pasta

Add drained linguini to the pan with the sauce and toss to combine, adding reserved pasta water a few tablespoons at a time as needed to loosen and coat the pasta. Add the reserved clams back into the pan and toss gently to distribute. Keep warm until ready to serve.

Sauté aromatics

In a large deep sauté pan or wide saucepan over medium heat, warm 2 tbs olive oil. If using, add the minced anchovy and stir until it melts into the oil (about 30 seconds). Add minced garlic and red pepper flakes and cook 30–45 seconds until fragrant.

Build sauce & steam clams

Add 1 cup dry white wine to deglaze and simmer 1–2 minutes. Add crushed tomatoes and 1 tbs tomato paste; stir to combine. Bring sauce to a low simmer, then add the cleaned clams, cover, and steam for 6–8 minutes until clams open. Remove clams as they open and set aside, discarding any that remain closed.

Reduce & finish sauce

Simmer the tomato sauce uncovered 6–8 minutes to thicken slightly and concentrate flavors. Stir in chopped basil or parsley. Season with 1 tsp kosher salt and 1 tsp black pepper to taste.

Combine with pasta

Add drained linguini to the pan with the sauce and toss to coat, adding reserved pasta water a few tablespoons at a time if needed. Return clams to the pan and toss gently to distribute.

Taste the plated linguini and adjust seasoning with salt, pepper, and a squeeze of lemon if desired. Divide among 4 warm bowls.

Garnish each portion with chopped parsley, grated Parmesan (if using), and a lemon wedge. Serve immediately so clams remain hot.