Linguine with White Clam Sauce

Method

1. Scrub the clams under cold water and discard any with cracked shells or any that stay open when tapped, since those are no longer alive.

2. Bring a large pot of salted water to a boil and cook the linguine 1 minute short of the package time, so it stays slightly firm and can finish in the sauce.

3. Before draining, scoop out and reserve 1 cup of the starchy pasta water, which helps bind the sauce later.

4. While the pasta cooks, heat the olive oil in a large deep skillet over medium heat and add the sliced garlic and red pepper flakes.

5. Cook the garlic gently for 1 to 2 minutes until fragrant and just barely golden, being careful not to brown it or it will taste bitter.

6. Pour in the white wine and clam juice, raise the heat, and bring to a boil.

7. Add the clams, cover the pan, and steam for 6 to 8 minutes until the shells open up.

8. As the clams open, use tongs to transfer them to a bowl so they do not overcook, and discard any that stay firmly shut.

9. Add the drained linguine to the simmering sauce along with the butter and a splash of the reserved pasta water, then toss for 1 to 2 minutes until the sauce coats the noodles.

10. Return the clams and any collected juices to the pan and toss everything together to warm through.

11. Stir in the parsley and lemon juice, taste for salt, and add a little more pasta water if the sauce looks dry, then serve at once.

Cooking times vary by equipment -- cook to temperature and to taste.