Linguine alle Vongole

Instructions

1. 1

   Cook linguine in heavily salted boiling water until 3 minutes before al dente. Reserve 1 cup pasta water.

2. 2

   While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook until the garlic is golden and fragrant, 2 minutes. Add the clams and wine, cover, and cook over high heat for 4–5 minutes until the clams open. Discard any that don't open.

3. 3

   Add the par-cooked linguine directly to the pan with the clams and toss vigorously over medium-high heat, adding pasta water a splash at a time, until the pasta finishes cooking and the starchy liquid creates a light, glossy broth-sauce. This final cooking step, called risottatura, is key.

4. 4

   Remove from heat, swirl in butter, add parsley, and toss. Taste for salt — the clam liquor should season it naturally. Serve immediately in warmed bowls, distributing clams evenly among portions.