Method

Prepare the Clams:

Place the cleaned clams in a bowl of cold water with a tablespoon of salt for about 20 minutes to help them expel any sand. Rinse thoroughly and set aside.

Cook the Pasta:

In a large pot, bring salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water, then drain and set aside.

Sauté the Garlic:

In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant but not browned.

Add the Clams:

Increase the heat to high and add the cleaned clams to the skillet. Pour in the white wine and cover the skillet. Cook for about 5-7 minutes or until the clams have opened. Discard any clams that remain closed.

Combine with Pasta:

Once the clams are cooked, add the drained pasta to the skillet. Toss gently to combine, adding reserved pasta water a little at a time until you reach your desired sauce consistency.

Season and Serve:

Season with salt and freshly ground black pepper to taste. Stir in the chopped parsley and lemon zest (if using). Serve immediately with extra parsley and lemon wedges on the side.

Variations

Vegetarian Version: Substitute clams with mushrooms and add a splash of vegetable broth instead of wine.

Gluten-Free Option: Use gluten-free pasta.

Add Vegetables: Include cherry tomatoes or spinach for added flavor and nutrients.