Linguine with Clams

Instructions

1. Prepare the clams
   Rinse the clams thoroughly under cold water, discarding any that are already open or broken. Soak them in cold salted water for 20 minutes to help remove any sand, then drain and rinse again.
2. Cook the pasta
   Bring a large pot of heavily salted water to a boil. Add the linguine and cook until al dente, about 2 minutes less than the package instructions. Reserve 1 cup of pasta water before draining.
3. Sauté the aromatics
   While the pasta is cooking, heat the olive oil in a large, deep skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking until the garlic is fragrant and lightly golden, about 2 minutes. Be careful not to burn the garlic.
4. Steam the clams
   Add the clams and white wine to the skillet. Cover with a tight-fitting lid and increase heat to high. Steam until the clams open, about 5-7 minutes, shaking the pan occasionally. Discard any clams that remain closed.
5. Combine and finish
   Add the drained pasta to the skillet with the clams, along with the butter and 1/4 cup of the reserved pasta water. Toss well over medium heat until the pasta is coated with the sauce and the butter has melted, about 1-2 minutes. If the sauce seems too dry, add a bit more pasta water.
6. Add fresh elements
   Stir in the fresh parsley, lemon juice, and lemon zest. Season with salt and pepper to taste, keeping in mind that the clams will add natural saltiness to the dish.
7. Serve immediately
   Divide the pasta and clams among four warm serving bowls. Spoon any remaining sauce over the top and serve immediately with crusty bread for soaking up the delicious sauce.