Ingredients

• 1 lb. linguine
• 2 dozen littleneck clams, scrubbed
• 1lb chopped clams
• 5–6 cloves garlic, thinly sliced
• 5 tbsp extra-virgin olive oil
• ¾ cup dry white wine
• 1 bottle of clam juice
• ½ tsp red pepper flakes
• 3 tbsp fresh parsley, chopped
• 1 stick of butter
• ½–1 cup pasta water
• Salt and black pepper to taste
• Juice of 1 lemon

Directions

• Cook the linguine in well-salted water until about 2 minutes before al dente. Reserve 1 cup of pasta water
• Heat the olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook for about 1 minute, without browning the garlic
• Add white wine and littleneck clams. Cover and cook 5–7 minutes, shaking the pan occasionally, until the clams open.
• Remove the opened clams and set them aside. Discard any clams that remain closed
• Add the chopped clams and the bottle of clam juice to the skillet. Add ½ cup pasta water and simmer for 2 minutes
• Add the partially cooked linguine and toss continuously for 1–2 minutes. Add more pasta water a little at a time until the sauce becomes silky and coats the pasta
• Stir in the butter and parsley. Return the littleneck clams to the pan and toss gently
• Finish with fresh black pepper and a drizzle of olive oil. A squeeze of lemon is excellent too

A good ratio: about 24 littlenecks + 1lb can chopped clams per pound of linguine. This gives you plenty of clam flavor without overwhelming the pasta. Enjoy!