Linguine with Clams in White Wine Garlic Sauce
- 2 ½ lb fresh clams, small hard-shell, such as littlenecks or Manila
- 12 oz linguine
- 1 tbsp kosher salt, for the pasta water
- ¼ cup extra-virgin olive oil
- 5 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- ¾ cup dry white wine
- 2 tbsp unsalted butter
- ⅓ cup fresh parsley, chopped
- 1 lemon, cut into wedges
Linguine with Clams in White Wine Garlic Sauce
- Scrub the clams under cold running water with a stiff brush.
- Throw away any clams with cracked shells, and any open ones that don't close when you tap them on the counter.
- Bring a large pot of water to a boil and add 1 tablespoon salt.
- Cook the linguine 2 minutes less than the package says.
- While the pasta cooks, heat the oil in a Dutch oven over medium heat. Add the garlic and pepper flakes and stir until the garlic is pale golden.
- Pour in the wine and bring it to a boil.
- Add the clams, cover tightly and cook, shaking the pot once or twice, until the shells open.
- Move the opened clams to a bowl with tongs. Give any closed ones 2 more minutes, then throw away any that still haven't opened.
- Scoop out 1 cup of the pasta water, then drain the linguine.
- Add the linguine and butter to the clam broth and toss over medium-high heat until the pasta soaks up much of the liquid. Add pasta water if it looks dry.
Linguine with Clams in White Wine Garlic Sauce
- Return the clams and any juices from the bowl, add the parsley and toss. Serve with lemon wedges.