Ingredients:

  • 2 lbs (900g) fresh littleneck clams, scrubbed (or manila clams)
  • 1 cup (240ml) cold water
  • 1/4 cup (60ml) kosher salt
  • 4 tablespoons (60ml/57g) extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes (or more, to taste)
  • 1/2 cup (120ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup (60ml) fresh parsley, chopped, plus extra for garnish
  • 2 tablespoons (30ml/28g) unsalted butter
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) linguine pasta
  • 1/4 cup (60ml) pasta cooking water (reserved)

Instructions:

  1. Soak clams in saltwater solution (water and kosher salt) for 20 minutes to remove sand and grit.
  2. Cook linguine according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
  3. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, and sauté until fragrant (about 1 minute).
  4. Add white wine to the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Add the clams to the skillet, cover with a lid, and steam until the clams open (about 5-8 minutes). Discard any clams that do not open.
  6. Remove clams from the skillet using a slotted spoon and set aside. Add butter to the skillet and whisk until melted.
  7. Add the cooked linguine to the skillet and toss to coat. Add the reserved pasta water, if needed, to create a sauce.
  8. Return the cooked clams to the skillet and toss gently. Stir in the chopped parsley.
  9. Season with salt and pepper to taste. Serve immediately, garnished with extra parsley.