Linguine with Clams

Linguine with clams has always been my dad’s pantry meal of choice. His version relies on a few cans of chopped clams and a jar of store-bought sauce. The version I make also comes together in just a few minutes with a couple simple ingredients. Fresh clams and lots of garlic create a more vibrant and flavorful dish—the kind that will have you looking for a breath mint when you’re finished. You could skip the fresh clams in a pinch, but make sure to spend a few minutes working the pasta and sauce together at the end, to create a glossy sauce that clings to each piece of pasta.

Serves 4.·      1 pound or 12 fresh clams (such as Little Necks)

·      ½ cup olive oil

·      10 cloves garlic—thinly sliced

·      1 teaspoon crushed red pepper flakes

·      1/3 cup dry white wine

·      13 ounces (2 cans) chopped clams in clam juice

·      1-pound uncooked linguine

·      2 tablespoons kosher salt

·      1 tablespoon lemon zest

·      Juice of half a lemon

·      2 tablespoons cold butter

·      ¼ cup fresh parsley—chopped

1.     Fill a pot with water and bring to a boil over high heat.

2.     Add a ½ cup water to a large dutch oven or pot over medium-high heat. Scrub the fresh clams to remove any grit and gently add to the pot. Cover and cook for 5-10 minutes, until the clams have opened. Transfer the cooked clams to a bowl and cover to keep warm. Discard any unopened clams. Drain and reserve the cooking liquid.

3.     Wipe out the pot and return it to the stove over medium-high heat. Add ½ cup olive oil. Once the oil is hot and shimmering, add the thinly sliced garlic. Cook 5-8 minutes until the garlic is fragrant and golden brown. Add the crushed red pepper flakes and cook for one minute.

4.     Add the white wine and cook until reduced by half, about two minutes. Add the chopped clams and their juice, as well as the reserved cooking liquid from the clams. Reduce heat to medium-low and let simmer.

5.     While the sauce simmers, add the kosher salt and linguine to the pot of boiling water. Cook until al dente, a few minutes less than the recommended cook time on the package. Reserve one cup of pasta cooking water.

6.     Drain the linguine and transfer to the pot with the sauce. Using tongs, toss the linguine with the sauce until well combined—at least two minutes.

7.     Add the lemon zest, lemon juice, butter, and chopped parsley to the pot. Add a splash of the pasta cooking water and toss the pasta until a glossy sauce coats the linguine. Add the fresh clams to the pasta. Serve hot.