Linguine with clams

Ingredients

For 2 people

• 8 oz dried linguine
• 2 lb littleneck clams in shells, scrubbed and rinsed
• 3 tbsp olive oil
• 4 tsp minced garlic
• 1/4 tsp crushed red pepper flakes
• 1/2 cup dry white wine
• 1/2 cup water
• 1 1/2 tsp fine salt
• 2 tbsp unsalted butter
• 1/4 cup chopped parsley
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1/4 tsp black pepper

Method

1. Clean and prep the clamsScrub the 2 lb littleneck clams under cold running water, then rinse them in a bowl of fresh cold water to loosen any sand. Lift them out rather than pouring the bowl straight through so grit stays behind. Discard any clams with cracked shells or any that are already open and do not close when tapped.
2. Start the pasta waterBring a large pot of water to a boil and add 1 tbsp of the 1 1/2 tsp fine salt. Add the 8 oz dried linguine and cook until just shy of al dente, about 2 minutes less than the package time. Reserve at least 1 cup of the starchy pasta water before draining.
3. Build the garlic-wine baseWhile the pasta cooks, set a large deep skillet or sauté pan over medium heat and add 3 tbsp olive oil. Stir in 4 tsp minced garlic and 1/4 tsp crushed red pepper flakes. Cook for 30 to 45 seconds, just until fragrant and the garlic is barely blond; do not let it brown or it will turn bitter.
4. Steam the clams openPour in 1/2 cup dry white wine, 1/2 cup water, and the remaining 1/2 tsp fine salt, then bring the liquid to a simmer. Add the scrubbed clams, cover the pan, and cook for 5 to 7 minutes, shaking the pan once or twice, until most clams have opened. Transfer opened clams to a bowl as they finish so they do not overcook. Keep cooking only long enough for the last stubborn shells to open, then discard any that remain closed.
5. Reduce and enrich the sauceLower the heat to medium-low. If the pan looks dry, add 2 to 4 tbsp of the reserved pasta water. Stir in 2 tbsp unsalted butter, 1 tsp lemon zest, 2 tbsp lemon juice, and 1/4 tsp black pepper. Taste the sauce and adjust with a small splash more pasta water if it needs to loosen; it should look glossy and lightly brothy, not creamy.
6. Toss the linguineAdd the drained linguine to the skillet and toss for 1 to 2 minutes, adding reserved pasta water a tablespoon at a time until the noodles are coated and the sauce lightly emulsifies around them. Return the clams and any juices from the bowl to the pan, then toss gently just to warm them through.
7. Finish and serveOff the heat, fold in 1/4 cup chopped parsley. Divide the linguine and clams between warm bowls, spooning the pan sauce over the top. Serve immediately with the clam shells visible in the pasta and a final shower of parsley if desired from the measured amount already included.