Linguine alle Vongole

Ingredients

• 3 lb littleneck clams, scrubbed
• 1 lb linguine
• 2 tbsp kosher salt
• ⅓ cup olive oil
• 5 cloves garlic, thinly sliced
• ½ tsp red pepper flakes
• ¾ cup dry white wine
• ½ cup chopped fresh parsley

Method

1. Soak the clams in cold salted water for 10 minutes to purge any sand, then rinse. Throw out any with cracked shells or that stay open when tapped.
2. Boil the linguine in well-salted water until 2 minutes short of al dente. Save 1 cup of the water and drain.
3. Meanwhile, warm the olive oil in a large skillet over medium heat and cook the garlic and pepper flakes until the garlic just turns golden.
4. Add the clams and wine, cover, and cook over high heat until the shells open and the clam meat reaches 145°F, 5 to 7 minutes. Discard any that stay closed.
5. Add the linguine and half the parsley to the skillet and toss for 2 minutes, adding pasta water until the sauce clings.
6. Finish with the rest of the parsley and a drizzle of olive oil.

Notes