LINGUINE WITH CLAMS

Linguine with Clams image

Provided by Antonia Lofaso

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 pound linguine
7 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
10 cloves garlic, chopped
3 sprigs fresh Italian parsley, plus 4 tablespoons chopped, plus leaves for serving
48 Manila clams (or smallest available; see Cook's Note)
1/2 cup dry, high-mineral white wine such as Chablis or Pinot Grigio
Freshly squeezed juice of 1 lemon

Steps:

Bring a large pot of highly salted water to a boil. Cook the linguine according to the package directions, minus 4 to 5 minutes. Drain well and reserve the pasta water.
Meanwhile, heat 5 tablespoons butter, the oil, garlic and parsley sprigs in a 12-inch saute pan over high heat just until the butter slightly simmers. (Do not allow the garlic to brown.) Add the clams and cook for 1 minute, then add the wine and cook, uncovered, until the clams open. Once the clams are open, remove them from the pan with a slotted spoon, discarding any clams that do not open. Discard the parsley sprigs.
Stir in the remaining 2 tablespoons butter and reduce the sauce until the wine is cooked out thoroughly and the sauce coats the back of a spoon, about 3 minutes. Add the linguine, toss to coat and continue to cook, about 3 minutes, adding the reserved pasta water, 1 tablespoon at a time as needed, if the sauce seems too thick. Adjust salt if needed. Vigorously stir in the fresh lemon juice and chopped parsley just before finishing to bring the sauce together.
Transfer the pasta to a large serving bowl and top with the clams. Garnish with parsley leaves.