- Kosher salt
- Black Pepper
- 1 pound linguine (or any flat pasta)
- 3 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped shallots, from 2 shallots
- 6 cloves garlic, coarsely chopped
- 1 cup dry white wine
- 1/2 teaspoon red pepper flakes
- 2 -3 pounds Littleneck clams
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 4 tablespoons unsalted butter
- 2 tablespoon lemon juice, freshly squeezed
- 3 sprigs of fresh THYME
- Parmesan Cheese
In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce). Reserve 1 cup of your pasta water in case you need to add it to the sauce at the end
In a large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, kosher salt, black pepper, thyme, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes.
Transfer clams to a colander and discard any that did not open. I remove half of the clam shells and reserve the flesh. (This is optional but worth the extra time). Add butter to the wine sauce and allow it to thicken.
Transfer clams back to the sauce pan and add the pasta to the sauté pan with the clams. Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add parsley and parmesan cheese, toss to coat. Taste and adjust the seasoning with more salt, if necessary.
Low sodium dieters, omit the salt during the cooking process and only add to taste at the end. Don’t like it spicy? Skip the red pepper flakes.