Linguine with Clams, White Wine, and Garlic
Clams steamed open in wine and garlic, their own liquor doing the work of a sauce, tossed through pasta before it's fully drained.
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Written
Method
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Scrub the clams under cold water and tap any open ones against the counter, discarding those that don’t close.
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Bring a large pot of well-salted water to a boil and drop in the linguine.
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Meanwhile, warm the olive oil in a wide, deep skillet over medium heat and add the garlic and red pepper flakes, stirring until the garlic turns pale gold.
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Pour in the wine, raise the heat to high, add the clams, and cover the pan, steaming until the shells open, 5 to 7 minutes.
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Discard any clams that stayed shut.
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One minute before the pasta’s done, lift it straight into the skillet with a spider, letting some of the starchy water follow it in.
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Toss everything over high heat until the sauce clings and turns glossy, then finish with lemon juice and parsley off the heat.
Notes
The clams give up a briny liquor the moment they open, and that’s the whole sauce — no stock or cream needed. Don’t drain the pasta all the way; the starchy water you carry over on purpose is what makes the sauce cling instead of pooling in the bottom of the bowl.
Mussels work just as well here if clams aren’t at the market. If the sauce breaks or looks dry by the time it hits the table, a splash more pasta water brings it back together.