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Ingredients
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Pasta and finishing
Clams and aromatics
Method
Pasta and finishing
- 1
Boil pasta
Bring a large pot (at least 6-8 quart) of water to a rolling boil. Add 2 tbsp salt. Add 12 oz spaghetti or linguine and cook until 1-2 minutes shy of al dente according to package instructions (usually 8-9 minutes). Reserve 1 1/2 cups of pasta cooking water, then drain pasta and set aside.
- 2
Finish and toss
When clams are open and sauce is assembled, return drained pasta to the skillet with the clam sauce over low heat. Add 2 tbsp unsalted butter and 1/2 cup of reserved pasta water; toss vigorously with tongs to coat and emulsify the sauce. If more liquid is needed, add up to another 1/2 cup reserved water or 1/2 cup clam juice. Stir in 1 cup chopped fresh parsley, lemon zest and 2 tbsp lemon juice. Taste and adjust salt, add 1 tsp freshly ground black pepper. Serve immediately.
Clams and aromatics
- 3
Clean and prep clams
Rinse clams under cold running water and scrub any grit from shells. Discard any clams with cracked shells or that do not close when tapped. If clams are sandy, soak in cold salted water for 20 minutes then rinse.
- 4
Sauté aromatics
Heat 3 tbsp extra virgin olive oil in a large deep skillet or wide saucepan over medium heat. Add 6 thinly sliced garlic cloves and 1 large minced shallot. Sauté 1-2 minutes until fragrant and shallot becomes translucent, being careful not to brown the garlic. Add 1 tsp red pepper flakes and sauté 15 seconds to bloom the spice.
- 5
Deglaze with wine
Increase heat to medium-high, pour in 1 cup dry white wine and use a wooden spoon to scrape any browned bits from the pan. Bring to a simmer and reduce for 2-3 minutes to concentrate flavor slightly.
- 6
Steam clams
Add the cleaned clams to the simmering wine in an even layer. Cover pan with a tight-fitting lid and steam for 5-7 minutes, shaking the pan once or twice, until most clams have opened. Remove lid and check: discard any clams that remain closed. If the liquid level looks low and sauce seems thin, add up to 1 cup clam juice or reserved clam liquid and bring back to a simmer.
- 7
Finish sauce
Turn heat to low. Stir in 2 tbsp fresh lemon juice, 1 tsp lemon zest, and 1 tsp salt. Taste the broth and adjust seasoning. Remove the pan from heat briefly to add pasta as described in the pasta section so the sauce emulsifies with the butter and pasta water.