This dish feels special but is still quick and easy to make. If you
can, buy small, fresh clams , and keep
them in the refrigerator in an open plastic bag or completely
submerged in a bowl of cold water until you are ready to cook
them.


INGRIDIENTS


8 OUNCES LINGUINE
3 TABLESPOONS OLIVE OIL
2 GARLIC CLOVES, MINCED
1 POUND SMALL CLAMS (ABOUT 2 DOZEN), SCRUBBED
1 CUP DRY WHITE WINE, SUCH AS PINOT GRIGIO, CHARDONNAY, OR
SAUVIGNON BLANC
3 TABLESPOONS FINELY CHOPPED FRESH FLAT-LEAF PARSLEY, DIVIDED
½ TEASPOON KOSHER SALT, PLUS MORE IF NEEDED

HOW TO MAKE IT


1-Bring a large pot of water to a boil and cook the pasta
according to the package directions until al dente. Drain,
reserving ½ cup of the cooking water. Set aside.

2-Meanwhile, in a large skillet, heat the oil over medium-high
heat. Add the garlic and cook, stirring, for about 30
seconds. Add the clams, wine, 2 tablespoons of the parsley,
and the salt. Bring the mixture to a simmer, then reduce the
heat to low, cover, and cook for about 7 minutes, until the
clams are open (discard any that don't open).

3-Add the pasta to the skillet and raise the heat to medium.
Cook, tossing occasionally, until most of the sauce has been
absorbed by the pasta, about 2 minutes. If the pan is too
dry, add a little of the reserved pasta cooking water.

4-Remove the pan from the heat and stir in the remaining 1
tablespoon parsley. Taste and add more salt, if needed.
Serve immediately.

FLAVOR TIP


Boost the flavor further by stirring in 2
tablespoons butter and the zest and juice of ½ lemon before
serving.

VARIATION


 If you can’t find fresh clams, you can substitute
canned. The dish won’t present as fancy without the shells, but
the taste will still be great. Add the clams and their juices
when you add the wine, and reduce the cooking time in the
first step to 4 to 5 minutes.