Linguine Recipe

Boil pasta water

Bring a large pot of water (about 4–5 quarts) to a rolling boil. Add 1 tablespoon coarse salt.

Add 12 oz linguine and cook until just shy of al dente (about 1–2 minutes less than package instructions). Stir occasionally to prevent sticking. Reserve 1 cup of the pasta cooking water before draining, then drain the pasta and set aside.

While pasta water heats, inspect the 2 lb clams: discard any with broken shells or that do not close when tapped. Rinse and scrub shells and remove beards if present.

Heat a large, roomy sauté pan or wide deep skillet over medium heat. Add 3 tablespoons extra-virgin olive oil and 1 tablespoon butter. When butter melts and oil shimmers, add the 1 finely minced shallot and cook 1–2 minutes until softened and translucent (do not brown).

Add the 4 thinly sliced garlic and 1 teaspoon red pepper flakes. Stir and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Pour in 1 cup dry white wine and increase heat to medium-high. Bring to a lively simmer and let reduce for 2–3 minutes to concentrate flavor.

Add the cleaned clams to the simmering wine in a single layer if possible. Cover the pan with a tight-fitting lid and steam for 5–7 minutes, shaking the pan once or twice, until most clams have opened. Use tongs to remove any clams that open early; continue steaming until remaining clams open.

Discard any clams that remain tightly closed after 7 minutes. Remove pan from heat.

Using a slotted spoon, transfer the opened clams to a bowl and leave the cooking liquid in the pan. If you prefer a clearer sauce, strain the cooking liquid through a fine mesh sieve into a measuring cup, discarding any grit; otherwise proceed with liquid in pan.

Return the pan with the cooking liquid to medium heat. Add reserved pasta water as needed (up to 1 cup) to create about 1 to 1 1/2 cups of sauce. Bring to a gentle simmer.

Add the drained linguine to the pan with the sauce. Toss and cook for 1–2 minutes to allow the pasta to finish cooking and to absorb flavors. Add 1 tablespoon butter, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon fine sea salt (adjust to taste), and 1 teaspoon freshly ground black pepper. If sauce seems dry, add more reserved pasta water, 2 tablespoons at a time, until glossy and cohesive.

Return the clams (and any accumulated juices from the bowl) to the pan and gently toss to combine, heating everything together for 30–45 seconds. Stir in 1 cup chopped fresh flat-leaf parsley and drizzle 1 teaspoon extra-virgin olive oil. Taste and adjust seasoning with more lemon, salt, or red pepper flakes if desired.

Transfer linguine and clams to warmed bowls. Serve immediately, offering grated Parmigiano-Reggiano at the table if desired (note: many purists avoid cheese with shellfish).