Linguine alle Vongole - Pasta with Clam Sauce

Step 1

Bring a large pot of water up to a boil and season with a generous pinch of salt.

Step 2

In a medium saucepan, sauté the garlic and chili flakes in olive oil for about 2 minutes.

Step 3

Add the wine, then the clams, cover and cook until they just start to open, about 5 minutes.

Step 4

Use a slotted spoon or tongs to remove the clams to a bowl, then cover and set aside somewhere to keep warm.

Step 5

Drain the liquid from the canned clams and add that to the pan along with the bottled clam juice. Simmer over medium high heat until the liquid is reduced by roughly two thirds, about 5 minutes.

Step 6

While the sauce is reducing, drop the linguini into the boiling water, stir, and cook until al dente as per package directions, about 8-10 minutes.

Step 7

When the pasta is 2-3 minutes away from being done, reduce the heat of the pan to low, then add the canned clams and lemon juice.

Step 8

Add the butter a few pieces at a time, while stirring, until fully incorporated. Taste for seasoning, and add more salt only if needed, then stir in half of the chopped parsley.

Step 9

Drain the pasta and add it to the pot, then toss around for a few minutes to allow it to absorb all the flavors.

Step 10

Transfer to serving bowls and arrange the reserved clams around the outside. Sprinkle with the remaining chopped parsley and serve immediately.