1/2cupdry white winesuch as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note)
1/4teaspoonred pepper flakes
1poundLittleneck clams20 or so
3tablespoonsfresh flat-leaf parsleyfinely chopped
1 1/2tablespoonsunsalted butter
1/2teaspoonlemon zestfrom 1 lemon, plus more to taste
1/2tablespoonlemon juicefrom 1 lemon, plus more to taste
Instructions
In large pot over high heat, bring 2 quarts of water and 1 tablespoon of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce). Drain in a colander (do not rinse), reserving ½ cup of the cooking water for the sauce.
Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, 1/2 teaspoon kosher salt, clams, and 2 tablespoons of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
Add the pasta to the sauté pan with the clams. Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 1 tablespoon of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
