Clam Linguine with White Wine Sauce

Instructions

1. Prepare the clams
   Scrub clams thoroughly under cold running water. Discard any clams with broken shells or that don't close when tapped. Place cleaned clams in a bowl of cold salted water and let them sit for 20 minutes to purge any sand, then drain.
2. Cook the pasta
   Bring a large pot of heavily salted water to a boil. Add linguine and cook until al dente, about 1-2 minutes less than package instructions. Reserve 1/2 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 (if using) and sauté until fragrant but not browned, about 1 minute.
4. Cook the clams
   Add clams to the skillet and pour in the white wine. Increase heat to high, cover the skillet, and cook until clams open, about 5-7 minutes. Discard any clams that do not open after cooking.
5. Combine pasta and sauce
   Add the drained pasta to the skillet with the clams. Add butter, half of the chopped parsley, lemon juice, and lemon zest. Toss everything together, adding a splash of reserved pasta water if needed to create a silky sauce. Season with salt and freshly ground black pepper to taste.
6. Serve
   Divide pasta and clams among serving dishes. Drizzle with a touch more olive oil if desired and garnish with remaining parsley. Serve immediately with crusty bread for soaking up the delicious sauce.