Clam Linguine

1. 1
   prep

   Clean the clams.

   Scrub clams under cold running water. Discard any with cracked shells or that remain open when tapped.

2. 2
   boil · ~10 min

   Boil the linguine.

   Bring a large pot of water to a rolling boil. Add the salt, then cook linguine 2 minutes less than package directions. Reserve 1 cup of pasta water before draining.

   TIPSave the starchy pasta water—it's key for the sauce.
3. 3
   saute · ~2 min

   Sauté garlic and red pepper.

   1.Heat olive oil in a large skillet over medium heat until shimmering.

   2.Add sliced garlic and red pepper flakes; cook until garlic is fragrant and just starting to turn golden (1-2 minutes).

   TIPWatch the garlic carefully—burnt garlic turns bitter.
4. 4
   steam · ~7 min

   Steam the clams.

   1.Pour in the white wine and water; increase heat to medium-high.

   2.Add the clams in a single layer, cover the skillet tightly, and steam until shells open wide (5-7 minutes).

   3.Discard any clams that remain closed after cooking.

   TIPShaking the skillet once halfway through helps clams open evenly.
5. 5
   mix · ~3 min

   Toss pasta with the clam sauce.

   1.Transfer the opened clams to a bowl with a slotted spoon, leaving the sauce in the skillet.

   2.Add drained linguine and 0.5 cup reserved pasta water directly into the skillet.

   3.Toss vigorously over medium heat until the sauce coats the pasta (2 minutes), adding more pasta water if dry.

   TIPTossing off heat with cold butter is what makes the sauce silky—don't skip it.
6. 6
   mix

   Finish the dish.

   1.Remove skillet from heat; add cold butter pieces and toss until melted and the sauce looks glossy.

   2.Squeeze in the lemon juice and add the pinch of salt for finishing.

   3.Fold the steamed clams and chopped parsley gently through the pasta.
7. 7
   serve

   Serve immediately.

   Divide among warm bowls, making sure each portion gets plenty of clams and their shell-drippings.

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