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Linguine con le Vongole

Makes 4 servings

Ingredients

Kosher salt
16 ounces linguine
3 tablespoons olive oil
2 tablespoons butter
1 garlic clove, thinly sliced
1/4 teaspoon red-pepper flakes
1/2 cup dry white wine
1/2 cup clam juice
48 littleneck or manilla clams, rinsed and scrubbed
Juice from one lemon
1/4 cup fresh parsley, coarsely chopped

Instructions

Step 1: In a large pot of salted boiling water, cook pasta 1 minute less than package instructions for al dente.

Step 2: While pasta cooks, heat oil and butter over medium in a Dutch oven or 5-quart heavy pot with a lid. Add garlic, and red-pepper flakes. Cook, stirring occasionally, about 2 to 3 minutes.

Step 3: Add clams; cover, and simmer for 2 to 3 minutes, shaking pot occasionally.

Step 4: Add wine, clam juice and lemon juice, and bring to a boil; cook until clams open wide, 3 to 5 minutes. Discard any that haven't opened after 5 minutes.