Linguine with White Clam Sauce

steps

1. Prep the clams: Scrub clams under cold water and soak in salted water (1 tablespoon salt per 16 fluid ounces water) for 20 minutes to purge sand. Drain and rinse. (If using canned clams, drain and reserve the juice.)
2. Cook the pasta: Bring a pot of salted water to a boil. Cook the linguine until al dente, about 1 to 2 minutes. Reserve 3.4 fluid ounces of pasta water before draining.
3. Prepare the sauce: In a large skillet, heat 1.4 fluid ounces of olive oil over medium heat. Add minced garlic, sautéing for 1 to 2 minutes until fragrant but not browned. Add red chili flakes (if using) and cook for 30 seconds.
4. Cook the clams: Add clams to the skillet along with the white wine. Cover and cook for 4 to 6 minutes until the clams open (discard any that don’t). Finish with cold butter.
5. Combine: Add the drained linguine to the skillet, tossing to coat with sauce. Add reserved pasta water one tablespoon at a time to create a light, glossy sauce. If using fresh clams, remove most from their shells, leaving a few in shells for presentation.
6. Finish: Remove from heat. Stir in chopped parsley, white pepper, and juice from lemon wedge. Adjust salt (be cautious, as clams and pasta water add saltiness). Sprinkle with grated parmesan. Plate immediately, garnishing with extra parsley and clams in shells (if using fresh clams).