Linguine with Clams

Boil the Pasta Water

Fill the large pot with about 5 quarts of water and bring it to a rolling boil over high heat.

Salt the Water

Add a generous handful of kosher salt to the boiling water until it tastes pleasantly salty.

Cook the Linguine

Add the linguine to the boiling water and cook for 2 minutes less than the package directions indicate.

Reserve Pasta Water

Before draining, scoop out 1 cup of starchy pasta water and set it aside.

Drain the linguine and set it aside.

Build the Sauce Base

Heat the olive oil in the large skillet over medium heat until it shimmers.

Add the sliced garlic to the skillet and cook, stirring frequently, until lightly golden, about 2 minutes.

Add the red pepper flakes and stir for 30 seconds to bloom them in the oil.

Steam the Clams

Pour in the white wine and raise the heat to medium-high, letting it come to a vigorous simmer.

Add the scrubbed clams to the skillet in a single layer.

Cover the skillet tightly and cook until all the clams have opened, about 5 to 7 minutes.

Discard any clams that remain closed after 7 minutes.

Finish the Sauce

Add the butter to the skillet and stir gently until it melts into the sauce.

Add the lemon zest and lemon juice to the skillet and stir to combine.

Combine Pasta and Sauce

Add the drained linguine directly into the skillet with the clams and sauce.

Toss the pasta with tongs over medium heat, adding splashes of reserved pasta water as needed to loosen the sauce.

Cook and toss for about 1 to 2 minutes until the pasta is al dente and well coated in the sauce.

Season and Serve

Season with kosher salt and freshly ground black pepper to taste.

Scatter the fresh parsley over the pasta and toss once more.

Divide the linguine and clams among four warm bowls and serve immediately.