Classic linguine with clams

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Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Classic linguine with clams

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Ingredients
  

Pasta
  • 1 lb Linguine noodles (dry)
  • 4 quarts Water (large pot-full)
  • 2 tbsp Kosher salt
Clam & wine sauce
  • 2 lb Littleneck clams (scrubbed clean)
  • 6 tbsp Olive oil (extra virgin)
  • ½ cup Shallots (finely chopped)
  • 6 cloves Garlic (coarsely chopped)
  • 1 cup White wine (dry)
  • ½ tsp Red pepper flakes
  • ¾ tsp Kosher Salt
  • ¼ cup Parsley (rough chop)
Finishing
  • 3 tbsp Unsalted butter
  • 1 tbsp Lemon juice (plus more to taste)
  • 1 tsp Lemon zest (plus more to taste)
  • Reserve pasta water as needed

Equipment

  • 1 Large pot for pasta
  • 1 Large sauté pan or wide skillet with lid (big enough to hold clams and pasta)
  • 1 Colander (for draining pasta)
  • Measuring cups and spoons

Method
 

Cook the linguine
  1. In a large pot over high heat, bring 4 quarts of water and 2 tablespoons kosher salt to a boil.
  2. Add the linguine and cook according to package directions until just shy of al dente. The pasta should still be firm to the bite since it will finish cooking in the sauce.
  3. Before draining, reserve ½ cup of the pasta cooking water.
  4. Drain the linguine in a colander. Do not rinse.
Build the clam sauce
  1. In a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking.
  2. Add the shallots and garlic and sauté until just golden, about 30 seconds.
  3. Add the white wine, red pepper flakes, kosher salt, clams, and parsley.
  4. Bring to a simmer, cover, and cook until the clams open, about 6 to 8 minutes.
  5. Discard any clams that do not open.
Combine the pasta and sauce
  1. Add the drained linguine directly to the sauté pan with the clams.
    If the pan is too small, transfer the clams to a plate and cover to keep warm. Add them back before serving.
  2. Increase the heat to medium and cook, tossing occasionally, until the pasta absorbs most of the sauce and becomes just tender, about 1 to 2 minutes.
  3. If the pasta looks dry, add a splash of the reserved pasta water to keep it moist.
Finish and serve
  1. Remove the pan from the heat.
  2. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley.
  3. Toss to coat evenly.
  4. Taste and adjust seasoning with additional salt, lemon zest, or lemon juice as needed.
  5. Transfer to a serving dish or individual bowls and serve immediately.

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