Linguine with White Clams

By lindybug

Prep Time: 10 min
Cook Time: 25 min

Ingredients

• 1 pound dry spaghetti
• Kosher salt
• 1/3 cup extra-virgin olive oil
• 6 cloves finely chopped garlic
• 1/2 teaspoon red pepper flakes
• 3/4 cup dry white wine
• 1/4 cup water
• 36 littleneck clams, scrubbed
• 3 tablespoons finely chopped flat-leaf parsley
• 2 to 3 tablespoons butter or extra-virgin olive oil, if desired

Details

Servings 4

Preparation

Step 1

Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.

While the pasta cooks, make the clam sauce. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until soft but not brown, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, gently shaking the pan periodically, until all the clams are opened, about 6 to 8 minutes.

Drain the pasta and transfer to a large serving bowl. Add butter or extra-virgin olive oil, if desired. Pour the clam sauce over the pasta, scatter with the parsley and toss. Season with salt, to taste. Divide among heated bowls and serve immediately.