Linguine con salsa de almejas picadas

Ingredientes

• 12 ounces dried linguine or spaghetti
• Kosher salt
• 3 tablespoons extra virgin olive oil
• 3-4 garlic cloves (thinly sliced (enough to measure 1/4 cup))
• 1/2 cup dry white wine (such as pinot grigio, chardonnay or a dry rosé)
• 1/4-1/2 teaspoon crushed red pepper
• 1/2 cup clam juice
• 1/2 pound fresh shucked raw clams (thawed if frozen, or 2 6.5 ounce canned clams)
• 3 tablespoons butter (cut into cubes)
• 1/2 bunch fresh parsley (chopped)
• 1/2 lemon

Preparación

1. 1

   Bring a large pot of water to a boil. Salt the water generously and add the pasta. Cook until al dente, about 8-10 minutes. Drain.

2. 2

   Meanwhile, put the olive oil and garlic in a skillet or saute pan large enough to hold the cooked pasta (I recommend one that's 12-inches diameter). Place over medium heat and cook the garlic until it's fragrant and just beginning to turn lightly golden, about 5 minutes, stirring occasionally.

3. 3

   Pour in the wine and turn the heat up to medium-high so the wine comes to a simmer. Cook 2-3 minutes, until the wine is slightly reduced.

4. 4

   Stir in the red pepper, clam juice, clams, and a big pinch of salt. Simmer 1-2 minutes (clams don't need much time to heat through, and could become tough if overcooked). Remove from the heat and add the drained linguine and butter cubes to the pan.

5. 5

   Quickly toss the pasta with tongs until the butter melts and the sauce coats the pasta. Season with more salt and pepper to taste. Sprinkle the parsley over the pasta, squeeze the lemon over and serve.