Clams have long been a mainstay of New Jersey’s coastal communities. Here, littleneck clams in a flavorful white wine sauce dress up linguine. Red pepper flakes give it a little bite. Serve with crusty bread for dipping.
8 to 12 ounces linguine
2 tablespoons olive oil, plus more for tasting
2 tablespoons butter
2 garlic cloves, chopped
Pinch crushed red pepper
Salt and ground black pepper, to taste
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh oregano
Splash white wine
1/2 cup clam juice or stock
About 24 Jersey littleneck clams (more if they are small)
2 slices lemon
1 teaspoon chopped fresh parsley
1. Cook pasta 3/4 of the way, according to package directions. Rinse with cool water to stop cooking and toss with a little olive oil. Set aside. (The pasta will finish cooking in sauce.)
2. In large saute pan, add 2 tablespoons oil and butter over medium heat. Add garlic, pepper flakes, salt, black pepper, thyme and oregano. Cook, stirring occasionally so the garlic doesn’t burn, for 1 minute.
3. Add wine, stock and clams; cook, covered, until clams open. Add lemon slices and linguine and cook for about 2 minutes, tossing to mix. Top with parsley and serve, discarding any unopened clams.