Ingredients:

  • 3 lbs Fresh Live Clams (Manila, Littleneck, or Palourde)
  • 1 lb Linguine Pasta (or Spaghetti)
  • Coarse Sea Salt, as needed (for purging and pasta water)
  • 1/2 cup Extra Virgin Olive Oil
  • 6 large cloves Garlic, thinly sliced
  • 1/2 tsp Red Chilli Flakes (or 1 small Bird's Eye Chilli)
  • 1 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup packed Fresh Flat-Leaf Parsley, roughly chopped
  • 1/2 tsp Lemon Zest (optional)
  • 2 tbsp Unsalted Butter (optional)
  • Black Pepper, to taste

Instructions:

  1. Purge the Clams: Place clams in a large bowl and cover completely with cold tap water. Add 2 tablespoons of coarse salt. Let them soak for 30–60 minutes to encourage them to spit out any internal sand.
  2. Check Clams: Drain the water. Scrub the clams under cold running water. Discard any clams that are open and do not close when tapped firmly, or any with cracked shells.
  3. Start the Pasta Water: Bring a large stockpot of water to a rolling boil. Add a generous amount of salt (it should taste like the sea).
  4. Cook Pasta: Add the linguine and cook until just shy of al dente (about 2 minutes less than the package instructions).
  5. Reserve Water: Before draining, scoop out 1.5 cups (360 ml) of the starchy pasta cooking water. Drain the pasta immediately.
  6. Sauté the Aromatics: Heat the olive oil in the wide skillet over medium-low heat. Add the sliced garlic and chilli flakes. Cook gently for 3–4 minutes until the garlic is fragrant and translucent, but not browned.
  7. Deglaze: Increase the heat to medium-high. Pour in the white wine. Bring to a simmer and let the wine reduce by half (about 2 minutes) to cook off the alcohol.
  8. Steam the Clams: Add the prepared clams to the skillet. Cover immediately with a lid. Steam for 5–7 minutes, shaking the pan occasionally.
  9. Check Clams: Remove the lid. Discard any clams that have failed to open completely.
  10. Combine: Add the par-cooked linguine directly to the skillet with the clams and broth.
  11. Emulsify the Sauce: Ladle 1/2 cup (120 ml) of the reserved starchy pasta water into the pan. Toss vigorously for 1–2 minutes over high heat. The starch will bind with the oil and clam liquid, creating a rich, creamy sauce. Add more pasta water, a splash at a time, until the desired consistency is reached.
  12. Finish: Remove from heat. Stir in the chopped fresh parsley, lemon zest (if using), and optional butter. Season with freshly cracked black pepper. (Taste before adding additional salt.)
  13. Serve: Divide immediately among warm serving bowls. Garnish with an extra drizzle of good quality olive oil and a final scattering of parsley.