Instructions
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, usually about 8-10 minutes.
Reserve 1 cup of pasta water, then drain the pasta and set it aside.
Prepare the Clam Sauce:
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
If using, add the cherry tomatoes and red pepper flakes, cooking for another 2-3 minutes until the tomatoes soften slightly.
Add the Clams:
Pour in the white wine and bring it to a simmer. Add the cleaned clams to the skillet, cover with a lid, and cook for about 5-7 minutes, or until the clams have opened. Discard any that remain closed.
Combine Pasta and Sauce:
Add the drained pasta directly into the skillet with the clam sauce. Toss to combine, adding reserved pasta water a little at a time to create a light sauce that coats the pasta.
Season with salt, black pepper, lemon zest, and lemon juice. Mix in the fresh parsley.
Serve:
Plate the pasta and clam mixture, garnishing with extra parsley and a drizzle of olive oil if desired. Serve immediately with crusty bread to soak up the sauce.
Variations, Tips, and Substitutions
Variations:
For a richer sauce, you can add a splash of heavy cream.
Swap out clams for mussels or shrimp for a different seafood experience.
