Ingredients:

  • 1 pound (450g) linguine pasta
  • 2 pounds (900g) small, fresh clams (such as Manila or littleneck), scrubbed and purged
  • 1/4 cup (60ml) olive oil, extra virgin
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (or more to taste)
  • 1 cup (240ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup (60ml) clam juice (optional, but boosts the flavor)
  • 2 tablespoons (30ml) unsalted butter
  • 1/4 cup (15g) fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving

Instructions:

  1. Scrub the clams thoroughly and purge them (soak in salted water). Discard any clams that are open and don't close when tapped.
  2. Cook the linguine in a large pot of salted boiling water according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and sauté until fragrant, about 30 seconds (don't burn the garlic!).
  4. Pour in the white wine and clam juice (if using). Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate.
  5. Add the clams to the skillet, cover with a lid, and cook until the clams open, about 5-8 minutes. Discard any clams that do not open after 10 minutes.
  6. Add the cooked pasta to the skillet with the clams. Toss to coat.
  7. Add the butter and a splash of reserved pasta water (as needed) to the skillet. Toss until the sauce emulsifies and coats the pasta.
  8. Stir in the chopped parsley. Season with salt and pepper to taste. Serve immediately with lemon wedges. Enjoy your linguine with clams.