In this classic pasta dish, linguine is tossed with clams, garlic, white wine, and lemon, for a light and delicious dinner!
2dozen littleneck clams
1/4tspred pepper flakes
salt and pepper
Follow my instructions for How to Clean Clams in order to get the inner sand and gunk out before cooking.
Get a skillet that has a lid, and place the olive oil, butter, garlic, and red pepper flakes in the pan. Heat over medium heat for 2 minutes. Add the white wine, clam juice, and lemon juice and raise the heat to medium high. Add the scrubbed clams and cover the pan. Cook for about 5 minutes, until the clams open (if the clams don’t open, you can cook them for another couple minutes, but if they don’t open at all, throw them out, since this means they were dead before cooking). Remove the clams with a slotted spoon, and bump the heat up to high. Reduce the cooking liquid for a few minutes, until you have about 3 tbsp of liquid there.
Cook the linguine to al dente in a big pot of salted boiling water, then use tongs to add the noodles directly to the clam sauce pan (the starchy water that comes with the noodles helps create a sauce). Toss to coat, add the clams back in, and throw in the parsley. Season with pepper. Devour and enjoy!
Note: You want to time this dish so that the pasta just finishes cooking to al dente right when the clams and sauce are ready.