Linguini With Clam Sauce Recipe

Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add 1 lb linguini and cook until just shy of al dente according to package instructions (usually 8–9 minutes). Reserve 1 cup of pasta cooking water, then drain the linguini and set aside.

While the pasta cooks, rinse fresh clams under cold water and scrub any grit. Discard any clams that are cracked or do not close when tapped. In a large wide skillet with a tight-fitting lid, add 1/4 cup of the white wine (from the 1 cup) and 1/4 cup clam juice; bring to a simmer over medium-high heat.

Add the cleaned clams, cover, and steam just until clams open, about 5–7 minutes. Remove opened clams with tongs to a bowl. Reserve the steaming liquid by straining it through a fine-mesh sieve into a measuring cup and set aside. Discard any clams that remain closed.

In the same skillet (wipe if necessary), heat 4 tablespoons olive oil and 2 tablespoons butter over medium heat until butter melts and foam subsides.

Add 6 thinly sliced garlic cloves and 1 minced shallot. Sauté gently until fragrant and just starting to color, about 1–2 minutes—avoid browning the garlic.

Add 1/2 teaspoon red pepper flakes and cook 15 seconds. Pour in the remaining white wine (about 3/4 cup) and the reserved clam steaming liquid plus additional clam juice to total about 1 cup. Increase heat to medium-high and bring to a gentle simmer for 2–3 minutes to reduce slightly and marry flavors.

Add the steamed clams (and any bottled clams with juice if using) and simmer 1–2 minutes to reheat. Stir in 1 tablespoon lemon juice, 1/4 cup chopped parsley, 1/2 teaspoon freshly ground black pepper and adjust salt to taste (be careful—clams and clam juice are salty). If you prefer a silkier sauce, stir in 1 tablespoon butter now.

Add drained linguini to the skillet and toss to coat, adding up to 1/2 cup reserved pasta water as needed to loosen and help the sauce cling to the pasta. Cook together 1 minute so pasta finishes cooking and absorbs sauce.

Taste and adjust seasoning. Transfer to serving plates, garnish with remaining parsley and a drizzle of olive oil. Serve immediately.

To make the red version instead of the white: heat 3 tablespoons olive oil in a large skillet over medium heat. Add 5 minced garlic cloves and 1/2 teaspoon red pepper flakes and sauté 30–60 seconds until fragrant.

Add 28 oz passata or crushed tomatoes and 1/2 cup clam juice (including reserved steaming liquid if you steamed clams). Bring to a gentle simmer and cook 8–10 minutes to thicken slightly and develop flavor.

Stir in 1/4 cup chopped basil (optional), then add steamed clams and simmer 2 minutes to heat through. If desired, swirl in 1 tablespoon butter for richness.

Add cooked linguini to the tomato-clam sauce and toss, adding reserved pasta water as needed (up to 1/2 cup) to loosen. Cook together 1 minute. Taste and season with black pepper and, if needed, a pinch of salt. Garnish with chopped parsley and optionally grated Parmesan (note: Parmesan is traditional with pasta but not with shellfish for some palates). Serve hot.