Linguine alle Vongole (Italian Clam Pasta)

Place the fresh clams in a large bowl of cold salted water (about 2 tablespoons of salt per liter) for 20 to 30 minutes to purge any remaining sand. Discard any clams with cracked shells or that remain open when tapped. Rinse thoroughly in fresh cold water and drain.

Bring a large pot of water to a boil. Add a modest amount of salt (clams naturally release salty brine, so use less salt than usual). Cook the linguine until 3 minutes shy of al dente.

While the pasta cooks, heat 3 tablespoons of extra virgin olive oil in a large, deep skillet over medium heat. Add the sliced garlic, finely chopped parsley stems, and crushed red pepper flakes. Sauté for 1 to 2 minutes until aromatic and pale golden (do not let the garlic brown).

Add the cleaned clams to the skillet and pour in the dry white wine. Immediately cover tightly with a lid and steam over medium-high heat for 4 to 6 minutes, shaking the pan occasionally, until the clams have opened wide.

Remove the lid. Discard any clams that remained closed. Use tongs to transfer half of the clams to a side bowl (optionally shell them to make eating easier, keeping the rest in their shells for presentation).

Transfer the undercooked linguine directly into the simmering clam broth along with 1/4 cup of starchy pasta water.

Toss and stir the pasta vigorously over medium-high heat for 2 minutes. The starches from the linguine will bind with the clam juices and olive oil, creating a silky, glossy sauce that coats every strand.

Remove from heat. Stir in the reserved clams, chopped parsley leaves, remaining 1 tablespoon of extra virgin olive oil, and freshly cracked black pepper. Toss well and serve immediately in warm bowls.