Clam Linguine

Instructions

1. Prepare the clams
   Scrub the clams under cold running water to remove any sand or grit. Discard any clams with broken shells or those that don't close when tapped. Place cleaned clams in a bowl of cold salted water and let them soak for 20 minutes to expel any remaining sand.
2. Cook the pasta
   Bring a large pot of heavily salted water to a boil. Add the linguine and cook until al dente, about 1-2 minutes less than package instructions. Reserve 1 cup of pasta cooking water before draining.
3. Prepare the sauce
   While pasta is cooking, heat olive oil in a large, deep skillet over medium heat. Add sliced garlic and red pepper flakes, cooking until garlic is golden but not burned, about 1-2 minutes. Pour in white wine and increase heat to medium-high, allowing it to simmer and reduce by half, about 3 minutes.
4. Cook the clams
   Add the cleaned clams to the skillet, cover with a tight-fitting lid, and cook until all clams have opened, about 5-7 minutes. Discard any clams that remain closed after cooking.
5. Combine pasta and sauce
   Add the drained linguine to the skillet with the clams. Add butter and toss everything together, adding some of the reserved pasta water as needed to create a silky sauce. Cook for another 1-2 minutes to allow the pasta to absorb the flavors.
6. Finish and serve
   Remove from heat and stir in chopped parsley, lemon zest, and lemon juice. Season with salt and pepper to taste. Divide among four warm bowls and serve immediately with extra parsley for garnish if desired.