Linguini and Clams
Prep Time: 15 minutes
Cook Time: 50 minutes
- 1 pound dried linguini
- ½ cup olive oil
- 2 small shallots, minced
- 5 cloves garlic, minced
- 2 ½ pounds Manila clams, scrubbed clean
- ½ cup dry white wine
- 2 tablespoons unsalted butter
- ½ cup fresh Italian parsley, roughly chopped
- Zest of 1 lemon
- Crushed red pepper flakes, to taste (optional)
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- Bring a large pot of water to a boil. Add a good amount of salt (it should taste almost as salty as the ocean) to the water when you’re ready to cook the pasta. Add the linguini and cook, stirring occasionally, until al dente (still has a chew), approximately 8 minutes.
- Reserve ½ cup of the pasta cooking water before draining. Toss with a little bit of olive oil to prevent sticking if not using right away.
- In a large skillet over medium high heat pour in the olive oil. Once the oil is shimmering and hot add the shallots and saute for approximately 3 minutes, until translucent. Add the garlic and cook for 2 minutes, until golden brown and aromatic. Add the clams, wine and a pinch of salt and pepper; cover and cook for 6-7 minutes until the clams have opened. Discard any clams that have not opened.
- Whisk in the butter and red pepper flakes, if using. Taste and season as needed. Add the linguini and half of the chopped parsley, tossing to coat the pasta and adding enough of the pasta water to yield a shiny sauce that evenly coats everything.
- Transfer to a large serving bowl and garnish with the remaining chopped parsley and lemon zest.