- Kosher salt
- 1 pound linguine
- 5 tablespoons extra-virgin olive oil
- 2 shallots, chopped
- 6 cloves garlic, coarsely chopped
- 1 cup dry white wine, I used a Sauvignon Blanc
- 1/2 tsp red pepper flakes
- 2 pounds clams or mussels
- 1/4 cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
- 3 tablespoons unsalted butter
- 1 teaspoon lemon zest, from 1 lemon, plus more to taste
- 1 tablespoon lemon juice, from 1 lemon, plus more to taste
Preparing the clams or mussels:
Soak shellfish in a large bowl of cold water for 30 minutes. This should make them expel any sand or grit they have.
In a large pot, bring water to boil. Add 2 tbsp salt. Cook linguine short of al dente (we will continue to cook the linguine with the shellfish later).
In a separate large saute pan, heat olive oil and butter until hot but not smoking. Add garlic and shallots, saute until golden, about 30 secs to 1 min. Add wine, red pepper flakes, ¼ cup of parsley, and shellfish, and bring to a simmer and reduce heat and cover. Keep covered for ~8 mins until the shellfish opens up. Discard any that do not open.
Drain linguine, reserving ½ cup of pasta water. Add linguine to saute pan, increase heat to medium and toss with shellfish and sauce until pasta is tender (about 1 to 2 mins). If necessary, add water slowly to the pan to keep pasta moist.
Remove from heat, toss in lemon zest, juice, remaining parsley and salt to taste. Serve with your remaining wine.