Ingredients:

  • 1 lb linguine
  • 1 tbsp salt
  • 2 lbs fresh littleneck clams, scrubbed
  • 4 tbsp unsalted butter
  • 3 tbsp extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1/2 cup fish stock with a bit of lemon juice
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh parsley, finely chopped
  • 1 tbsp fresh lemon juice
  • black pepper to taste

Instructions:

  1. Bring a large pot of water and 1 tbsp salt to a rolling boil. Add 1 lb linguine and cook for 1–2 minutes less than the package directions for a firm, al dente texture.
  2. While the pasta cooks, heat 3 tbsp extra virgin olive oil and 2 tbsp unsalted butter in a large skillet over medium heat.
  3. Add 6 sliced garlic cloves and 1/2 tsp red pepper flakes to the skillet; sauté for about 1 minute until the garlic is fragrant and translucent, but not browned.
  4. Increase the heat to medium-high and add 2 lbs scrubbed clams to the pan.
  5. Immediately pour in 1/2 cup fish stock with lemon juice, cover the skillet with a tight lid, and steam for 5–7 minutes until the shells pop open and reach an internal temperature of 145°F (63°C).
  6. Remove the lid and stir in the remaining 2 tbsp unsalted butter and 1 tbsp fresh lemon juice to create a glossy, emulsified sauce.
  7. Using tongs, transfer the linguine directly from the pot into the skillet.
  8. Toss vigorously for 1–2 minutes over medium heat, allowing the pasta to absorb the sauce; add a splash of reserved pasta water if the sauce is too thick.
  9. Fold in 1/4 cup chopped parsley and season with black pepper. Serve immediately.