Ingredients:

  • 1 lb (450g) linguine
  • 1 tbsp (15ml) kosher salt
  • 2 lbs (900g) fresh littleneck or manila clams, scrubbed
  • 3 tbsp (45ml) extra-virgin olive oil
  • 3 tbsp (42g) unsalted butter, chilled and cubed
  • 6 cloves (18g) garlic, thinly sliced
  • 1/2 tsp (2g) crushed red pepper flakes
  • 3/4 cup (180ml) dry white wine
  • 1/2 cup (120ml) reserved pasta water
  • 1/4 cup (15g) fresh Italian parsley, finely chopped
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook for 1–2 minutes less than the package directions until extremely al dente. Reserve at least 1 cup of the starchy pasta water before draining.
  2. Heat olive oil and 1 tablespoon of butter in a sauté pan over medium heat. Add the sliced garlic and red pepper flakes, sautéing for 60–90 seconds until translucent and fragrant, but not brown.
  3. Increase heat to medium-high. Add the scrubbed clams and immediately pour in the white wine. Cover with a tight-fitting lid and steam for 5–7 minutes. Remove the lid and discard any clams that remained closed.
  4. Lower the heat to medium. Stir in the remaining chilled butter and the reserved pasta water, whisking gently until the sauce is glossy and emulsified.
  5. Toss the al dente linguine into the pan with the clam sauce. Stir in the chopped parsley and fresh lemon juice, tossing until the pasta is thoroughly coated.