Ingredients

The following ingredients have 4 Servings
  • 1 lb linguine
  • 2 dozen littleneck clams* (cleaned and maybe soaked (see note))
  • 2 tbsp olive oil
  • 2 tbsp salted butter
  • 3 tbsp minced garlic
  • 1/4 tsp red pepper flakes
  • 1/4 cup white wine**
  • 1/4 cup clam juice
  • 2 tbsp lemon juice
  • 1/4 cup chopped parsley
  • salt
  • black pepper

Instruction

  • You want to time this dish so that the pasta *just* finishes cooking to al dente right when the clams and sauce are ready. Read all instructions before you begin cooking.
  • Bring a big pot of salted*** water to a boil in preparation for cooking the linguine noodles.
  • Get a large skillet that has a lid, and place the olive oil, butter, garlic, and red pepper flakes in the pan. Heat over medium heat for 2 minutes, until it smells fragrant.
  • Add the white wine, clam juice, and lemon juice and raise the heat to medium high. Add the clams and cover the pan. Cook for about 5 minutes, until the clams open (if the clams don’t open, you can cook them for another couple minutes, but if they don’t open at all, throw them out, since this means they were dead before cooking).
  • Begin cooking the linguine to al dente in the big pot of salted water, according to package directions. Cook time is usually about 9 minutes, but can vary by brand.
  • When the clams have opened, remove them to a plate using a slotted spoon, and bump the heat up to high. Reduce the cooking liquid for a few minutes, until you have about 3 tbsp of liquid remaining.
  • The linguine should be just about done by now. Use tongs to add the noodles directly from the water to the clam sauce pan (the starchy water that comes with the noodles will help create a sauce). Toss to coat, add the clams back in, and throw in the parsley. Season with pepper, to taste. Enjoy while hot!