Linguine Alle Vongole (Linguine with Clams)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

2 lb (900 g) small clams (Manila or littleneck), scrubbed and purged
1 lb (450 g) dried linguine
3 tbsp (45 ml) extra-virgin olive oil, plus more for serving
3 tbsp (45 g) unsalted butter (optional but recommended)
4 garlic cloves, thinly sliced
1 small shallot, finely chopped (optional)
1 tsp anchovy paste or 2 anchovy fillets, minced (optional)
1/2 tsp red pepper flakes, or to taste
1/2 cup (120 ml) dry white wine
1/2 cup (120 ml) low-sodium clam juice or water, as needed
1 lemon, zested and juiced
1/4 cup (15 g) chopped fresh flat-leaf parsley, plus more for serving
Kosher salt, to taste
Freshly ground black pepper, to taste
3/4 cup (180 ml) reserved pasta cooking water
Lemon wedges (optional, for serving)

Instructions

1. Purge and scrub the clams: Rinse well, then soak in 2 quarts cold water mixed with 2 tablespoons kosher salt for 20 to 30 minutes. Scrub the shells and rinse again. Discard any cracked or damaged clams.
2. Bring a large pot of generously salted water to a boil for the pasta.
3. Start the sauce: In a wide, deep skillet with a lid, warm the olive oil over medium heat. Add the garlic, shallot, and anchovy (if using) and cook, stirring, until fragrant and just turning translucent, 1 to 2 minutes. Add the red pepper flakes.
4. Add the clams to the skillet, increase heat to medium-high, and pour in the white wine. Cover and cook, shaking the pan occasionally, until most clams open, 5 to 7 minutes.
5. Transfer opened clams to a bowl, keeping their juices in the skillet. If some clams remain closed, cover and cook 1 to 2 minutes more; discard any that never open. If you like, remove the meat from about half the clams for easier eating and set aside.
6. If the skillet looks dry, add the clam juice or a splash of water. Simmer 2 to 3 minutes to meld flavors. Taste and season lightly with salt and pepper (the clams are naturally salty).
7. Cook the linguine until very al dente, 1 to 2 minutes shy of package time. Reserve 3/4 cup pasta water, then drain.
8. Add the linguine to the skillet with the clam juices along with 3/4 cup reserved pasta water and the butter. Cook over medium-high heat, tossing constantly, until the pasta finishes cooking and the sauce emulsifies and coats the strands, 2 to 3 minutes. Add more pasta water as needed to keep it silky and saucy.
9. Stir in the lemon zest, half the lemon juice, and the parsley. Return the clams (and any collected juices) to the skillet and toss just to warm through, 30 to 60 seconds. Adjust with more lemon juice, salt, and black pepper to taste.
10. Finish with a drizzle of olive oil. Serve immediately, topped with extra parsley and lemon wedges on the side, if desired.