Ingredients
kosher salt
1lblinguine
6tbspextra-virgin olive oil
½cupshallots,finely chopped
6garlic cloves,coarsely chopped
1cupdry white wine
½tspred pepper flakes
2lbsLittleneck clams,(40 to 45 clams), scrubbed
1cupfresh flat-leaf parsley,finely chopped
3tbspunsalted butter
1tsplemon zest,plus more to taste
1tbsplemon juice,plus more to taste
Preparation
In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente.
In a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté for about 30 seconds, until just golden.
Add the wine, red pepper flakes, ¾ teaspoon of kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, for 6 to 8 minutes, until the clams open. Discard any unopened clams.
Reserving ½ cup of the cooking water, drain the linguine in a colander without rinsing.
Add the pasta to the sauté pan with the clams. Increase the heat to medium and cook the linguini with the clams, tossing occasionally, for 1 to 2 minutes, until the pasta absorbs most of the sauce and is just tender.
Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary.
Transfer to a serving dish or bowls and serve. Enjoy!
