Linguine with Clams

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• 1 pound linguine 
• 2 tablespoons olive oil (or 1 tablespoon oil + 1 tablespoon butter)
• 4 garlic cloves, thinly sliced
• 1/4 teaspoon red-pepper flakes
• 1 tablespoon flour (optional)
• 2 (6.5-ounce) can MINCED clams (not whole baby clams) see photo below
• 1 pound fresh clams (optional)
• 1-2 tablespoon butter or heavy cream
• 1 tablespoon fresh lemon juice
• 1/4 cup Italian parsley, chopped

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1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente. Reserve 1 cup pasta water. 
2. Drain the clams and reserve the juice. Set aside.
3. Heat oil/butter in a large skillet over medium heat.
4. Add the garlic and red-pepper flakes; cook until the garlic is fragrant.
5. Stir in the flour and mix well. 
6. Stir in the clam juice and let it come to a simmer.
   1. If using fresh clams, add them now; cover and cook until clams open. Once they open, remove them to a bowl and continue with step 2.
   2. If not using fresh clams: bring the sauce to a boil, reduce.
7. Add the minced clams and bring back to a simmer. Sprinkle with salt and pepper.
   • For fresh clams, either distribute clams to finished plates, or remove the clams from the shell, and, finely chop and mix them into the bowl of the canned clams. 
8. Add the pasta, butter, lemon juice, and parsley to the pan. 
9. Add more pasta water, if needed. 

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Spaghetti with Clams

Adapted from Milk Street 

(Untested recipe)

• 12 ounces linguine or spaghetti
• 3 tablespoons extra-virgin olive oil
• 4 medium garlic cloves, smashed and peeled
• 1/4 teaspoon red pepper flakes
• 1 cup dry white wine
• 3 pounds littleneck or manila clams, scrubbed (they said they preferred littleneck as they contain more clam juice)
• 1/2 cup finely chopped fresh flat-leaf parsley

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1. In a large pot, bring 8 cups water to a boil. Stir in pasta and 1 tablespoon salt; cook, stirring occasionally, until just shy of al dente. Reserve 1 cup of the cooking water, drain; set aside.
2. In a large pot or Dutch oven over medium-high, combine the oil and garlic; cook, stirring until the garlic is lightly browned, about 2 minutes.
3. Add the pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove and discard the garlic. 
4. Stir in the wine, bring to a simmer, and cook until reduced to about ¼ cup, 6 to 8 minutes.
5. Stir in the clams and cover the pot. Check frequently, stir, and remove each clam as it opens, transferring to a large bowl.
6. When all clams have opened, simmer the juices in the pot until they are reduced by half.
7. Add the pasta and any accumulated clam juices in the bowl to the pot. Cook, stirring constantly, until the pasta is al dente, 2 to 3 minutes. Add reserved pasta water if needed.
8. Turn off the heat and stir in parsley. Add freshly cracked pepper, and taste to see if salt is needed.
9. Return the clams and accumulated juices to the pot; toss well.

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