- salt for seasoning pasta water and for the sauce, to taste
- 5 cloves of garlic, finely minced
- pinch of red chili flakes
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 20 littleneck clams, purged and scrubbed clean
- 1 6.5 ounce can chopped clams
- 1 cup bottled clam juice
- 1/2 lb linguini
- 1 lemon, juiced
- 8 tablespoons unsalted Finlandia butter, cold, cut into cubes
- 1/4 cup finely chopped fresh parsley, divided
- Bring a large pot of water up to a boil and season generously with salt. In a medium saucepan, sauté the garlic and chili flakes in olive oil for about 2 minutes. Add the wine, then the clams, cover and cook until they just start to open, about 5 minutes. Use a slotted spoon to remove the clams to a bowl, then cover and set aside somewhere to keep warm.
- Drain the liquid from the canned clams and add that to the pan with the bottled clam juice. Simmer and allow the liquid to reduce by half, about 5 minutes. While the sauce is reducing, drop the linguini into the boiling water, stir, and cook until al dente, about 8-10 minutes. When the pasta is 2-3 minutes away from being done, reduce the heat of the pan to low, then add the canned clams and lemon juice. Add the butter while stirring, a few pieces at a time, until fully incorporated. Taste for seasoning, and add more salt only if needed*, then stir in half of the chopped parsley.
- Drain the pasta and add it to the pot, then toss around for a few minutes to allow it to absorb all the flavors. Transfer to serving bowls and arrange the reserved clams around the outside. Sprinkle with the remaining chopped parsley and serve immediately.
- *Clams, clam juice, and salty pasta water will add a significant amount of salt to the recipe, so you may not need to add any additional seasoning. Taste before serving and adjust as needed.
- If fresh clams are not available, this recipe can easily be prepared using only canned clams with no adjustments needed.