Linguine with Clam Sauce

1. 1
   prep · ~20 min

   Soak and scrub the clams.

   1.Place clams in a bowl of cold salted water and let soak for 20 minutes to expel any sand.

   2.Lift clams out of water (don't pour, keep sand at bottom), scrub shells under cold running water.

   TIPDiscard any clams with cracked shells or that don't close when tapped — they're dead.
2. 2
   boil · ~10 min

   Cook the linguine.

   1.Bring a large pot of generously salted water to a rolling boil.

   2.Add linguine and cook until just shy of al dente (about 1 minute less than package directions).

   3.Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.

   TIPUndercooking slightly lets the pasta finish cooking in the sauce, absorbing more flavor.
3. 3
   saute · ~2 min

   Build the garlic base.

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

   2.Add sliced garlic and a pinch of red pepper flakes.

   3.Sauté gently until garlic is fragrant and just starting to turn pale golden (1-2 minutes).

   TIPDon't let the garlic brown or burn — it turns bitter fast.
4. 4
   steam · ~7 min

   Steam the clams open.

   1.Pour white wine into the skillet and bring to a simmer.

   2.Add the cleaned clams in a single layer and cover with a lid.

   3.Cook until clams open wide, about 5-7 minutes.

   4.Remove opened clams to a bowl using tongs. Discard any that remain closed.

   TIPShake the pan gently once or twice while covered — no need to stir.
5. 5
   mix · ~3 min

   Finish the sauce.

   1.Add 0.5 cup reserved pasta water to the skillet with the clam cooking liquid.

   2.Simmer for 1 minute, then add the drained linguine.

   3.Toss pasta in the sauce with tongs for 1-2 minutes until well coated and glossy.

   TIPThe starchy pasta water emulsifies with the oil and wine to create a silky sauce that clings to the pasta.
6. 6
   assemble · ~1 min

   Add clams back and season.

   1.Return the steamed clams to the skillet and gently toss to combine.

   2.Season with a pinch of salt and black pepper.

   3.Sprinkle with fresh parsley and toss once more.
7. 7
   serve

   Plate and serve with lemon wedges.

   1.Divide pasta among warm bowls, twisting each portion with tongs for height.

   2.Nestle clams around the edges and serve immediately with lemon wedges.

   TIPWarm the serving bowls with a quick rinse of hot water — the dish cools fast.

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