Linguine with Clam Sauce (Gordon Ramsay)

Ingredients

• 1 lb fresh linguine or tagliolini pasta
• 1–1.2 lbs fresh little neck clams, scrubbed and purged
• 4 tbsp extra virgin olive oil
• 2–3 cloves garlic, finely sliced
• 1/2 tsp red chili flakes (or 1 fresh red chili, chopped)
• 1/2 cup crisp white wine (e.g., Pinot Grigio)
• 1/4 cup fresh parsley, finely chopped (save the stems)
• 2 tbsp unsalted butter
• Fresh lemon juice
• Salt and black pepper

Directions

1. Prep the Clams
2. Soak the clams in heavily salted cold water for 20–30 minutes to purge any sand, then drain and rinse thoroughly.
3. Cook the Pasta
4. Bring a large pot of heavily salted water to a boil. Drop in your linguine, but cook it until it is only about 75-80% done (about 2–3 minutes shy of the package instructions), as it will finish cooking in the sauce.
5. Build the Sauce Base
6. In a large, wide skillet, heat the olive oil over medium-high heat. Add the sliced garlic, chili flakes, and chopped parsley stems. Sauté until the garlic is fragrant and lightly toasted, being careful not to burn it.
7. Steam the Clams
8. Turn the heat to high. Add the clams to the skillet and pour in the white wine. Quickly cover the pan and allow the clams to steam until they burst open (usually 3–5 minutes). Remove any unopened clams and discard them.
9. Marry the Pasta and Sauce
10. Transfer your partially cooked linguine directly into the skillet with the clams. Add a splash or two of the starchy pasta water to help build the sauce. Toss everything together continuously for a minute or two, allowing the pasta to absorb the flavor.
11. Finish and Serve
12. Turn off the heat. Stir in the butter to create a glossy emulsion, a squeeze of fresh lemon juice, and the fresh chopped parsley. Taste, adjust seasoning if necessary, and serve immediately in warm bowls.