Umberto's Clam Sauce

Instructions

1. Clean the Clams: Scrub clams under cold water and discard any that are cracked or don't close when tapped. Soak in cold salted water for 20 minutes to purge any sand.
2. Start the Pasta: Bring a large pot of heavily salted water to boil. Add linguine and cook until just shy of al dente (about 1 minute less than package directions). Reserve 1 cup pasta water before draining.
3. Sauté the Garlic: In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add sliced garlic and red pepper flakes. Cook, stirring frequently, until garlic is golden and fragrant, about 2 minutes. Do not let it brown.
4. Steam the Clams: Increase heat to high and carefully add white wine. Add the clams, cover, and cook until clams open, about 5-7 minutes. Shake the pan occasionally. Remove clams as they open to prevent overcooking.
5. Build the Sauce: Once all clams are removed, let the liquid reduce by about one-third. Add butter and swirl to combine. If using canned clams for extra sauciness, add them now with their juice.
6. Combine: Add the drained linguine directly to the sauce. Toss vigorously over medium heat, adding pasta water as needed to create a silky, emulsified sauce that clings to the pasta.
7. Finish: Return the clams to the pan (in their shells for presentation). Add fresh parsley and toss gently. Season with salt and pepper if needed - the clams are naturally briny.
8. Serve: Divide among warm bowls, arranging clams on top. Drizzle with extra virgin olive oil and garnish with more parsley. Serve immediately with crusty bread.