Linguine & Clams Recipe

Bring water and cook linguine

Bring a large pot (at least 6 qt) of water to a rolling boil. Add 1 tablespoon coarse salt. Add the house-made linguine and cook until al dente — for fresh linguine typically 2–4 minutes; for store-bought dried follow package timing. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside. Toss with 1 teaspoon olive oil if not combining immediately to prevent sticking.

Toast breadcrumbs

Heat a large skillet over medium heat. Add 3 tablespoons olive oil and 2 minced garlic cloves; cook 30 seconds until fragrant but not browned. Add 3 cups fresh breadcrumbs and 1 teaspoon salt. Toast, stirring frequently, until breadcrumbs are golden and crisp, about 6–8 minutes. Remove from heat and stir in 2 tablespoons chopped parsley and 1 teaspoon lemon zest. Transfer to a bowl and set aside to keep crisp.

Sweat aromatics

In a large, deep skillet or sauté pan over medium heat, add 3 tablespoons extra-virgin olive oil and 2 tablespoons unsalted butter. When butter foams, add 1 large minced shallot and 4 minced garlic cloves. Cook, stirring, until translucent and fragrant, about 2–3 minutes; do not brown.

Deglaze with wine

Add 1 cup dry white wine and 1 cup clam juice to the pan. Increase heat to medium-high and bring to a gentle simmer. Scrape any bits from the bottom of the pan. Simmer uncovered for 3–4 minutes to reduce and concentrate flavor.

Add clams and finish sauce

Add the 14 oz chopped clams (with any reserved clam juices). Stir and simmer 2–3 minutes just to heat the clams through — chopped clams are already cooked, so you want to warm, not overcook. Stir in 1 teaspoon salt, 1 teaspoon cracked black pepper, and 1 teaspoon red pepper flakes if using. Add the zest of 1 lemon and 1/4 cup of the chopped parsley. Remove from heat and stir in remaining 1 tablespoon butter for gloss.

Combine pasta and sauce

Return the pan to low-medium heat. Add the drained linguine to the sauce and toss to combine. If the sauce seems tight, add reserved pasta cooking water a few tablespoons at a time (up to 1/2 cup) until you get a silky emulsion that coats the pasta. Adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice to taste.

Portion the linguine and clams onto warm plates or a shallow bowl. Spoon garlic breadcrumbs over each portion (about 2–3 tablespoons per serving) so they remain crunchy. Sprinkle additional chopped parsley and, if desired, 1–2 tablespoons grated Parmigiano-Reggiano. Serve immediately with lemon wedges on the side.