Garlic Butter Clam Linguine: Silky

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook for 1–2 minutes less than the package directions. Note: This ensures the pasta finishes cooking in the sauce.
2. Reserve 1 cup (240ml) of the starchy pasta water before draining the noodles.
3. In a wide skillet, heat the olive oil and 2 tbsp (30g) of butter over medium heat.
4. Once the butter foams, add the sliced garlic and red pepper flakes. Sauté for about 60 seconds until the garlic is fragrant and translucent.
5. Increase heat to medium high and add the clams. Pour in the white wine and immediately cover with a lid.
6. Steam for 5–7 minutes until the clams have popped open; discard any that remain closed.
7. Transfer the undercooked linguine directly into the skillet.
8. Add the remaining 2 tbsp (30g) of butter, lemon juice, and a splash of the reserved pasta water.
9. Toss vigorously over medium heat for 2 minutes until the sauce is glossy and clings to the pasta.
10. Stir in the fresh parsley at the very last second and serve immediately.