Linguine alle Vongole

Step 1

Scrub the clams well under cold running water. Place in a large bowl, add salted cold water to cover and let stand for 1 hour. Drain the clams and rinse well.

Step 2

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the linguine and cook, stirring occasionally, until al dente (tender but still slightly firm to the bite), according to the package instructions.

Step 3

While the linguine is cooking, in a large saucepan over medium heat, combine the olive oil, garlic, red pepper flakes, lemon zest and capers until the garlic softens and is fragrant but not browned, about 3 minutes. Add the clams and wine and cover. Increase the heat to high and cook, shaking the pan occasionally, until the clams have opened, about 4 minutes. Remove from the heat and discard any unopened clams. Add the butter and swirl the saucepan until the butter melts into the cooking liquid.

Step 4

Drain the linguine and return it to its cooking pot. Pour the clams and sauce over the linguine and mix gently. Transfer to a serving platter or individual pasta bowls, dividing the clams evenly. Sprinkle with the parsley and bread crumbs and serve at once. Serves 4.

Step 5

Adapted from Williams-Sonoma Comfort Food: Warm and Homey, Rich and Hearty, by Rick Rodgers (Oxmoor House, 2009).