Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.
Servings: 4 to 6
Prep Time:10 Minutes
Cook Time:20 Minutes
Total Time:30 Minutes, plus at least 20 minutes to soak the clams
Ingredients
Kosher salt
1 pound linguine
6 tablespoonsextra-virgin olive oil
½ cupfinely chopped shallots, from 2 shallots
6 cloves garlic, coarsely chopped
1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note)
½ teaspoon red pepper flakes
2 poundsLittleneck clams (40 to 45), scrubbed
¼ cup plus 2 tablespoonsfresh flat-leaf parsley, finely chopped
3 tablespoons unsalted butter
1 teaspoonlemon zest, from 1 lemon, plus more to taste
1 tablespoon lemon juice, from 1 lemon, plus more to taste
Instructions
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). Drain in a colander (do not rinse), reserving ½ cup of the cooking water for the sauce.
Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.