Ingredients
Scale
- 1 lb bucatini or linguine
- 1 tbsp salt
- 3 lbs clams, cleaned
- 2 to 3 tbsp olive oil
- 1/2 to 1 tsp red pepper flakes
- 8 cloves garlic, peeled and minced
- 1 cup white wine
- 2 tbsp butter
- 1 lemon, cut in half
- 1 small bunch parsley, chopped
Instructions
- Make sure your clams are clean, if you can’t tell – soak them in cold water for 20 minutes.
- Bring a large pot of salted water to boil (use at least 1 tbsp of salt per lb pasta). When the water is boiling, add the pasta and cook 1 minute less than the al dente instructions direct. Drain the pasta reserving 1/2 cup of the water.
- Return empty pasta pot to stove and use it to heat olive oil. Add garlic and red pepper flakes. Cook for 2 or 3 minutes being careful not to burn garlic. Add wine, reserved pasta water, and 1/2 tsp salt. Bring mixture to boil and then add the clams. Cook time will vary based on type of clam (manila take 3-5 minutes; 5 to 7 for cherrystone or little neck). Hint: you will hear them clicking against the side of the pan when they start opening.
- When clams are steamed open, fish them out of the pot with a slotted spoon and place them in a serving bowl. Simmer the cooking broth and add the butter, juice of 1/2 lemon, and half of the parsley. When butter is melted, add the linguine and cook for 1 minute – until pasta is well coated.
- Transfer pasta to another serving bowl. Pour remaining broth over pasta and clams. Squeeze juice of remaining lemon half over pasta and add more parsley.
- Serve with crusty bread and a simple salad.
Notes
I like manila or little neck clams for this dish. I’ve heard cherrystone clams work well too. Our Whole Foods usually has little neck clams and the big Asian supper market in town carries a wide variety. I typically pick up manila clams at the Asian supper market where prices are much better.
Don’t break the pasta to fit it in the pot. Let the ends stick out. After 1 minute the submerged part will soften and you can push the noodles fully under.