Servings: 4 servings
Ingredients
- 2 dozen littleneck clams
- 1 pound linguini
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter (optional) or use more olive oil
- 5 large garlic cloves minced
- 1/2 teaspoon crushed red pepper flakes or more if you want it spicier
- 1 cup dry white wine
- 1/2 cup clam broth or reserved pasta water
- 1/4 cup chopped fresh parsley for garnish
- Squeeze of fresh lemon juice
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Place the littleneck clams in a large bowl and cover with cool tap water and let the clams sit for 20 minutes or longer. This helps remove the sand and grit. Drain and scrub the shells under cold water.
- In a large pot of boiling, salted water, cook the linguini until al dente. Drain the pasta and return it to the pot. Reserve some of the pasta water when draining and set aside.
- Heat the olive oil, butter, garlic and crushed red pepper in a large skillet, over medium heat, stirring occasionally until the garlic is fragrant, about 2 minutes. Add the wine, clam broth and the cleaned clams and simmer, stirring occasionally for 8-10 minutes. The clams will open, however if they don't, toss them. Add the cooked pasta to the skillet and stir until reheated. For a smoother sauce, you can add some of the reserved pasta water. Add salt and black pepper, to taste. Serve the dish with the chopped parsley and a squeeze of fresh lemon juice.
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