BHA & BHT Free Linguine alle Vongole

Total time1 hr 10 min

Prep time15 min

Cook time25 min

4.9

(28)

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Ingredients

4 servings

4 lb littleneck clams (about 36–40 clams), scrubbed
1 lb linguine
⅓ cup extra-virgin olive oil, plus more for drizzling
6 cloves garlic, thinly sliced
½ tsp red pepper flakes
1 cup dry white wine (such as pinot grigio or vermentino)
2 tbsp unsalted butter
½ cup fresh flat-leaf parsley, roughly chopped
1 tsp kosher salt, plus more for pasta water

For serving

1 lemon, cut into wedges (optional)
crusty bread, for serving (optional)

Instructions

1
Place the scrubbed clams in a large bowl of cold salted water and let them soak for 30 minutes, then drain and rinse. Discard any clams with cracked shells or that remain open when tapped.
2
Bring a large pot of generously salted water to a boil. Add the linguine and cook, stirring occasionally, until just shy of al dente — tender but with a firm, chalky center — about 2 minutes less than the package directions. Reserve 1 cup of pasta cooking water before draining, then drain the pasta.

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