Pasta with Clams and White Wine Sauce

Instructions

1. Step 1

   Rinse and scrub the clams under cold running water. Discard any with broken shells and any open clams that do not close when firmly tapped.

   Cookware: mixing bowl

2. Step 2

   Bring a large pot of water to a boil over high heat, then add the salt.

   Ingredients used: 12.0 gr Salt

   Cookware: large pot

3. Step 3

   Add the linguine and cook for about 2 minutes less than the package's al dente time. Reserve 240 ml of the pasta water, then drain.

   Timer: 8 min (fixed)

   Ingredients used: 400.0 gr Linguine

   Cookware: colander, large pot

4. Step 4

   Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant without browning the garlic.

   Timer: 1 min (fixed)

   Ingredients used: 45.0 ml Extra Virgin Olive Oil, 16.0 gr Garlic, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: large skillet

5. Step 5

   Add the cleaned clams and white wine. Cover and cook over medium heat, shaking the skillet occasionally, until the clams open.

   Timer: 6 min (fixed)

   Ingredients used: 1000.0 gr Clam, 180.0 ml dry white wine

   Cookware: large skillet, lid

6. Step 6

   Transfer each opened clam to a clean bowl with a slotted spoon. Discard any clams that remain closed, then simmer the liquid over medium heat until slightly reduced.

   Timer: 2 min (fixed)

   Cookware: large skillet, mixing bowl, slotted spoon

7. Step 7

   Add the drained linguine and 120 ml of the reserved pasta water to the skillet. Toss over medium heat until the pasta is al dente and the sauce coats the strands, then toss in the butter until emulsified.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Unsalted Butter

   Cookware: large skillet, tongs

8. Step 8

   Return the clams to the skillet. Add the parsley, lemon juice, and black pepper, then toss gently over low heat just until the clams are warm and serve immediately.

   Timer: 1 min (fixed)

   Ingredients used: 20.0 gr Flat-Leaf Parsley, 1.0 gr Ground Black Pepper, 15.0 ml Lemon Juice

   Cookware: large skillet, tongs