Linguini Recipe

Boil water and cook linguini

Bring 4 liters (about 4 quarts) of water to a rolling boil in a large pot. Add 2 tablespoons coarse salt. Add 12 oz linguini and cook, stirring occasionally, until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside briefly. Do not rinse.

Prepare clams (if using fresh)

If using fresh littleneck clams, scrub shells under cold running water to remove grit. In a separate medium pot, add 1 cup water and 1/2 cup white wine (or just water) and bring to a simmer. Add clams, cover, and steam until they open, about 5–7 minutes. Remove clams as they open, reserving cooking liquid. Discard any clams that never open. Chop larger clams if desired. If using canned clams, drain and reserve the juice; no steaming needed.

Start the sauce

In a large wide skillet or sauté pan over medium heat, add 3 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. When the butter melts and the oil shimmers, add 4 thinly sliced garlic cloves and 2 finely chopped anchovy fillets (if using). Sauté gently until garlic is fragrant and just turning golden, about 1–1.5 minutes — avoid browning which causes bitterness. Add 1 teaspoon crushed red pepper flakes and toast briefly for 10 seconds.

Deglaze and build flavor

Pour in 3 tablespoons dry white wine and scrape any browned bits with a wooden spoon. Let the wine reduce by half, about 1–2 minutes. Add 1 cup reserved clam juice (or bottled clam juice) and bring to a gentle simmer.

Add clams and finish sauce

Add the steamed and/or chopped clams (or the canned clams with some of their chopped meat) to the skillet and simmer gently for 1–2 minutes to meld flavors. Stir in 1 cup chopped fresh flat-leaf parsley, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest. Season with 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning — add a splash of reserved pasta water as needed to loosen the sauce (up to 1/2 cup) so it has a slightly saucy consistency to coat the pasta.

Combine pasta and sauce

Add the drained, hot linguini to the skillet with the sauce. Toss vigorously for 1 minute so the pasta absorbs flavor and the sauce clings. If the sauce seems dry, add up to 1/2 cup reserved pasta water a few tablespoons at a time until the desired texture is reached. Stir in 1 tablespoon grated Parmigiano-Reggiano if using, and adjust brightness with another 1 teaspoon lemon juice if desired.

Finish and serve

Turn off the heat. Taste and adjust salt and pepper. Divide the linguini among warm bowls, spooning additional clams and sauce over the top. Garnish with a sprinkle of the remaining chopped parsley and an extra drizzle of olive oil or a lemon wedge. Serve immediately.