1 pound linguine
6 tablespoons extra-virgin olive oil
1 shallot, minced
6 cloves garlic, minced
1 cup dry white wine
Juice from one lemon (about 1/4 cup)
1/2 teaspoon red pepper flakes
2 pounds hardshell clams
1/4 cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
3 tablespoons unsalted butter
1/2 cup reserved pasta water
- In stockpot or dutch oven over high heat, bring water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until al dente.
- While the water comes to a boil, in a large sauté pan over medium-high heat, heat the olive oil and butter. Add the minced shallot and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, about 8 minutes. Throw away any unopened clams.
- Reserving 1/2 cup of the cooking water before draining the pasta, drain the linguine in a colander.
- Transfer the clams to a plate and cover to keep warm. Add the pasta to the sauté pan with the clams sauce. Increase the heat to medium and cook the linguini with the clams sauce, adding lemon juice and pasta water and tossing until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. Remove the pan from the heat. Add the butter and the remaining 2 tablespoons of parsley; toss to combine. Taste and adjust the seasoning with more salt if necessary. Transfer to a serving dish and place clams on top. Serve in bowls.