Steamed Clams With Linguine

1. Soak clams in a large pot of cold water with a handful of salt for 20 minutes to clean and remove sand.
2. Bring a fresh pot of water to a boil with a handful of salt. Add the pasta to the water and cook for 8 minutes (or 2 minutes less than package instructions). Drain, reserving 2 cups of pasta water, and set aside.
3. Warm the butter and olive oil in a large sauté pan over medium heat. Once the butter is melted, add the garlic to the pan. Cook for 30-45 seconds until fragrant.
4. Pour in the wine, 1 cup reserved pasta water, and clams. Cover the pan with a lid and cook for 2 minutes.
5. Add in the cooked pasta and stir. Continue cooking for 3-4 minutes until the pasta is tender and all of the clams have fully opened. Add remaining 1 cup pasta water if you want a brothier sauce. Add parsley and lemon juice and stir. Taste for seasoning and add 1-2 teaspoons of salt to taste. Finish with red pepper flakes to taste. Discard any unopened clams.
6. To serve, use tongs to make a bed of linguine on each plate and arrange the clams on top. Distribute pan broth among serving bowls. Serve hot.

PRO TIP

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If you notice a clam with an open shell before cooking, give it a gentle tap on the counter. If it’s alive, it will close its shell; if it doesn’t, it’s dead and should be discarded along with any clams with cracked or chipped shells.

Clams will open during cooking but any that stay closed after cooking should also be thrown out.

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