Linguine with Clams (Linguine alle Vongole) (Print Version)

# Ingredients:

01 - 3 to 4 pounds littleneck clams, cleaned.
02 - 1 pound linguine.
03 - 1/4 cup olive oil, plus additional for serving.
04 - 5 to 8 cloves garlic, chopped.
05 - 1/4 to 1/2 teaspoon crushed red pepper flakes.
06 - 1 cup dry white wine.
07 - 1/4 cup fresh lemon juice.
08 - 3 tablespoons unsalted butter.
09 - 1/3 cup chopped fresh parsley, plus 2 tablespoons for garnish.
10 - Kosher salt.

# Instructions:

01 - Sort and clean clams following Fresh Clams Guide.
02 - Cook linguine in salted boiling water until about one minute shy of al dente, about 8 minutes.
03 - Heat olive oil in large pan. Add garlic and red pepper flakes and cook until lightly-browned and fragrant, about 1-2 minutes.
04 - Add wine, lemon juice, and clams. Cover and steam over medium-high heat until shells open, about 5-8 minutes, removing clams as they open.
05 - Reserve pasta water, then whisk butter into clam steaming liquid.
06 - Add drained linguine to pan, tossing to coat. Cook about 2 minutes until al dente, adding reserved pasta water if needed.
07 - Stir in parsley. Season with salt, red pepper flakes, and lemon juice to taste.
08 - Either remove clams from shells or serve whole. Garnish with olive oil, lemon wedges, and remaining parsley.

# Notes:

01 - Manila clams can substitute but cook faster (3-4 minutes).
02 - Salt amount varies based on clam saltiness.
03 - Can adjust lemon juice amount to taste.
04 - Discard any clams that don't open after 10-13 minutes.

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