Linguine alle Vongole (Linguine with Clams)

Ingredients

• 3 lbs small clams (littlenecks or Manila), scrubbed
• 12 oz linguine pasta
• 1/3 cup extra-virgin olive oil, divided
• 6 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 3/4 cup dry white wine
• 3 tbsp unsalted butter
• 1/3 cup fresh parsley, chopped
• 1 lemon, zested and juiced
• 1 1/2 tsp salt, for pasta water, plus more to taste
• 2 tbsp fine cornmeal, for purging clams

Instructions

1. Purge the clams to remove sand: place them in a large bowl of cold water with the cornmeal stirred in, and let them soak for 20 to 30 minutes so they filter out grit. Lift the clams out of the water rather than pouring, so any sand stays behind.
2. Discard any clams with cracked or broken shells, and any open ones that do not close when tapped; these are dead and unsafe to use.
3. Bring a large pot of generously salted water to a boil for the linguine.
4. Heat 1/4 cup of the olive oil in a very large, deep skillet with a tight-fitting lid over medium heat. Add the garlic and red pepper flakes, cooking for about 1 minute until the garlic is fragrant but not colored.
5. Add the clams to the skillet in a single layer, then pour in the white wine. Cover immediately with the lid and raise the heat to medium-high.
6. Steam the clams for 5 to 8 minutes, shaking the pan occasionally, checking every 2 minutes after the 4-minute mark. Remove each clam to a bowl as soon as its shell opens, so the smaller ones do not overcook while waiting for larger ones.
7. Once all clams that will open have opened, discard any that remain closed after 8 minutes of total cooking, as they did not cook safely.
8. Meanwhile, drop the linguine into the boiling water and cook until just shy of al dente, about 1 minute less than the package directs, then reserve 1 cup of pasta water before draining.
9. Strain the clam cooking liquid from the skillet through a fine mesh strainer lined with a paper towel into a bowl, to catch any remaining grit, then return the strained liquid to the skillet.
10. Add the drained linguine to the skillet with the clam liquid and simmer over medium heat for 1 to 2 minutes, tossing constantly and adding splashes of reserved pasta water, until the pasta is al dente and glossy with sauce.
11. Remove from the heat and stir in the butter, remaining olive oil, lemon zest, and lemon juice until the sauce turns silky.
12. Return the clams to the pan, toss gently to combine and rewarm for about 30 seconds, then stir in the parsley.
13. Taste and adjust salt, keeping in mind the clam liquid is already briny, then serve immediately in warmed bowls.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.