Clams & Linguine Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Add 12 oz linguine and cook until very al dente (about 1–2 minutes less than package directions). Reserve 1 cup pasta cooking water, then drain pasta and set aside while keeping it hot.

Prep clams

If clams are not cleaned, soak them in cold salted water for 20–30 minutes to purge sand, then scrub shells and rinse well. Discard any cracked or open clams that do not close when tapped.

Sweat aromatics

In a large wide skillet or sauté pan over medium heat, add 3 tablespoons olive oil and 2 tablespoons butter. When butter foams, add 1 small minced shallot and 4 minced garlic cloves. Cook, stirring, until fragrant and translucent (about 1–2 minutes), being careful not to brown the garlic. Add 1 teaspoon crushed red pepper flakes and stir 20 seconds.

Deglaze with wine

Increase heat to medium-high and carefully add 1 cup dry white wine to deglaze the pan. Scrape any browned bits from the bottom. Let the wine simmer 2–3 minutes to reduce slightly and cook off most alcohol.

Cook clams

Add the cleaned clams to the skillet in an even layer. Cover the pan and steam until clams open, 5–7 minutes, shaking the pan occasionally. Discard any clams that remain closed after 7–8 minutes.

Finish sauce

Remove opened clams with tongs into a bowl, leaving the cooking liquid in the pan. Reduce heat to medium-low. Stir in 1 cup heavy cream, 2 tablespoons lemon juice, and 1 teaspoon lemon zest. Simmer gently 2–3 minutes until slightly thickened. Taste and season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Stir in 1/2 cup chopped parsley. Return clams to the pan to warm through for 1 minute.

Mount sauce with pasta

Add drained linguine to the pan with the sauce. Toss gently to coat, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce and help it cling to the pasta (use up to 1/2 cup). If sauce seems thin, simmer 1–2 minutes to reduce slightly. Adjust seasoning with more lemon juice, salt, or pepper to taste.

Finish and serve

Turn off heat and stir in remaining 1/2 cup chopped parsley and 1 tablespoon grated Pecorino if using. Drizzle with a little extra-virgin olive oil (optional). Plate the linguine and arrange clams on top. Sprinkle extra crushed red pepper flakes to taste and serve immediately with lemon wedges.

If making the Rosso version, after sweating the aromatics and before adding wine, stir in 1 cup chopped canned tomatoes and 1 teaspoon tomato paste. Cook 3–4 minutes to concentrate. Then add wine and proceed as above. After returning clams and adding cream, the sauce will be pink/orange; reduce cream to 1/2 cup if you prefer a less creamy rosso.

Serve each portion garnished with extra parsley, an optional sprinkle of cheese, and a lemon wedge. Offer additional red pepper flakes at the table.