Pasta with Clams in White Wine

Ingredients

• 1 pound littleneck clams, in shell
• 8 ounces linguine
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic cloves
• ¾ cup dry white wine
• ¼ cup fresh flat-leaf parsley
• 1 tablespoon fresh lemon juice
• 1 teaspoon sea salt
• ¼ teaspoon red pepper flakes

Instructions

1. 1

   Clean the clams: Place 1 pound of littleneck clams in a large bowl and cover with cold water. Let them soak for 10 minutes, then scrub each shell under running water with a stiff brush to remove sand and debris. Discard any clams with broken shells or ones that don't close when tapped — they may be dead and unsafe to eat.

2. 2

   Bring a large pot of salted water to a boil over high heat — the water should taste like seawater. You'll cook the linguine here in a few minutes.

3. 3

   Peel and thinly slice 4 garlic cloves on a bias (about 1/8-inch thick) — thin slices will infuse the oil more evenly without burning. Roughly chop 0.25 cup fresh flat-leaf parsley leaves and set aside.

4. 4

   Pour 3 tablespoons of extra-virgin olive oil into a 12-inch stainless steel skillet and set over medium heat. Once the oil is shimmering, add the sliced garlic and 0.25 teaspoon red pepper flakes. Sauté for about 90 seconds until the garlic is fragrant and just beginning to turn pale golden — don't let it brown or it will taste bitter.

5. 5

   Add the cleaned clams to the skillet in a single layer and pour in 0.75 cup of dry white wine. Increase heat to medium-high, cover with a lid, and let the clams steam. After about 5 minutes, start checking — clams open at different rates. Transfer any opened clams to a plate as you go. Most should be open within 8–10 minutes total.

6. 6

   While the clams cook, add the linguine to the boiling salted water. Stir immediately to prevent sticking. Cook for 2 minutes less than the package directions — it will finish cooking in the clam sauce and should be al dente, not soft.

7. 7

   Once the clams have opened, discard any that stubbornly remain closed after 10 minutes — they're likely not safe. Using tongs, remove the clam meat from most shells (leave 4–6 clams in their shells for presentation) and add the meat back to the skillet. Strain the clam cooking liquid through a fine-mesh strainer into a small bowl to catch any sand, then pour it back into the skillet with the clams and wine.

8. 8

   Drain the linguine in a colander (do NOT rinse it), then add it directly to the skillet with the clams and sauce. Using tongs, toss gently for 1–2 minutes, allowing the pasta to absorb the briny liquid and finish cooking. The sauce should be glossy and coat each strand, but not be soupy.

9. 9

   Remove from heat and stir in 1 tablespoon fresh lemon juice and the chopped parsley. Taste and adjust seasoning with sea salt if needed — remember the clams are already salty, so go easy.

10. 10

    Divide the linguine between two bowls or plates, arranging the clams (including the reserved shells) on top. Drizzle any extra sauce from the skillet over the pasta. Serve immediately while the pasta is hot and the clams are still warm.

Tools you’ll need

• large bowl
• stiff brush
• large pot
• 12-inch stainless steel skillet
• lid
• fine-mesh strainer
• tongs
• colander
• cutting board
• knife

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