Linguine and Clams in Garlic White Wine Sauce

In a large sauté pan or 6-quart stock pot, heat a generous drizzle of olive oil over medium-high heat. Add 5 whole garlic cloves (smashed) and a pinch of red pepper flakes. Sauté until the garlic is golden brown and aromatic, flipping halfway through to deepen the flavor. Once golden, remove and discard the garlic cloves.

Add 3 1/2 dozen clams to the pan and pour in the white wine. Cover and bring to a boil. Steam the clams for about 10 minutes, or until they open. Use a slotted spoon to transfer the clams to a bowl, and pour the cooking liquid into a measuring cup. Set aside.

Bring a large pot of water to a boil. (Tip: Skip salting the water, as the clam liquid will add plenty of briny flavor to the dish.)

Mince the remaining garlic cloves. Reheat the same sauté pan with another drizzle of olive oil, adding the minced garlic and another pinch of red pepper flakes. Sauté for 1-2 minutes over medium-high heat, just until fragrant (avoid browning). Add the reserved clam cooking liquid, being cautious to leave behind any grit or sand. Optionally, strain the liquid through a paper towel-lined sieve for extra clarity.

Add the remaining raw clams to the pan and cover, cooking until they open. Meanwhile, drop the linguine into the boiling water and cook until very al dente (about a minute shy of the package instructions).

Remove the clams from their shells, setting a few aside for garnish. Add the shelled clams and a pat of butter to the pan with the sauce, stirring to melt. Drain the linguine and add it to the pan with a handful of fresh herbs. Toss well to coat the pasta with the sauce, cooking until the sauce clings to the noodles.

Remove from heat, sprinkle with Parmigiano-Reggiano (if using), and stir to combine. Divide the pasta among serving dishes, garnishing with the reserved clams in their shells and additional chopped herbs.