LINGUINE WITH CANNED CLAMS, CHILES AND LEMON

Linguine with Canned Clams, Chiles and Lemon image

Provided by Alejandra Ramos

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

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Kosher salt and freshly ground black pepper
1 pound linguine or spaghetti
1/4 cup extra-virgin olive oil
5 large cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
1 large lemon, zested
4 tablespoons unsalted butter
Three 3-ounce cans smoked clams in oil or two 10-ounce cans chopped or whole clams in brine, drained (see Cook's Note)
1/4 cup dry vermouth or sherry (optional; substitute chicken or seafood broth or additional pasta water)
1 small handful of parsley, finely chopped

Steps:

Bring 4 quarts of water to a boil in a large pot and season with 1 tablespoon salt. Add the pasta and cook 3 minutes less than called for on the directions on the box. Reserve 1 cup of the pasta water, then drain.
While the pasta cooks, combine the olive oil, garlic and red pepper flakes in a large skillet over medium heat. Once the oil is hot and the garlic starts to sizzle, remove from the heat and allow the garlic to toast. Juice the lemon into the skillet then add the butter, clams, vermouth, 1/2 cup of the reserved pasta water and the cooked pasta. Stir to evenly combine, then turn the heat up to medium and simmer, stirring occasionally, until the sauce has reduced and fully coats the pasta, 3 to 5 minutes. Taste and adjust the salt as needed and add black pepper, the lemon zest and parsley. Use tongs to toss then divide among bowls and serve immediately.