Ingredients:

  • 2 pounds (900g) small clams, such as Manila or littleneck, scrubbed
  • 2 tablespoons (30ml) olive oil, extra virgin
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • 1/2 cup (120ml) dry white wine (e.g., Pinot Grigio, Sauvignon Blanc)
  • 1/4 cup (60ml) clam juice (optional, but enhances the flavor)
  • 2 tablespoons (30g) unsalted butter
  • 1/4 cup (a small handful) fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 pound (450g) linguine pasta
  • Salt for pasta water

Instructions:

  1. Soak clams in cold, salted water for at least 20 minutes to remove sand. Drain and rinse thoroughly.
  2. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic.
  4. Add white wine and clam juice (if using) to the skillet. Bring to a simmer. Add the clams, cover the skillet, and cook until the clams open, about 5-10 minutes. Discard any clams that do not open.
  5. Remove the clams from the skillet and set aside. Add butter to the sauce and stir until melted. Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
  6. Return the clams to the skillet and gently toss to combine. Stir in fresh parsley. Season with salt and pepper to taste.
  7. Serve immediately in bowls. Garnish with extra parsley and a drizzle of olive oil, if desired.