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!
