Linguine with Clam Sauce

Instructions

1. Prepare the clams
   Check all clams to ensure they're tightly closed. Discard any that remain open when tapped. Soak in cold water for 20 minutes to remove any sand, then drain and set aside.
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 water before draining.
3. Sauté the aromatics
   In a large, deep skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté until fragrant but not browned, about 1-2 minutes.
4. Cook the clams
   Add the clams to the skillet along with the white wine. Cover and increase heat to medium-high. Cook, shaking the pan occasionally, until the clams open, about 5-7 minutes. Discard any clams that don't open.
5. Finish the sauce
   Remove about half of the clams from their shells, leaving the rest intact for presentation. Add the butter, lemon juice, and lemon zest to the sauce and stir until the butter is melted. Season with salt and pepper to taste.
6. Combine pasta and sauce
   Add the drained linguine directly to the skillet with the clam sauce. Toss to coat, adding reserved pasta water as needed to create a silky sauce that clings to the pasta. Cook for 1-2 minutes to allow pasta to absorb flavors.
7. Serve
   Divide the pasta among serving bowls. Arrange the shell-on clams attractively around each portion. Sprinkle with fresh parsley and serve immediately with additional red pepper flakes on the side if desired.