- 1 pound dry linguine
- 1/4 cup extra-virgin olive oil, plus more for serving
- 4 garlic cloves, slivered
- 1/4 teaspoon red pepper flakes
- 2 pounds littleneck or Manila clams, scrubbed and rinsed well
- 3/4 cup dry white wine, such as Pinot Grigio
- 1 lemon, juiced
- 3 tablespoons unsalted butter
- Sea salt and freshly ground black pepper
- 2 handfuls fresh flat-leaf parsley, finely chopped
Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well.
Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it’s nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.