Step-by-Step Instructions

• Begin by rinsing your fresh clams under cold water in a colander, ensuring they’re clean and free of sand. If you’re using canned clams, simply drain them well.
• In a large pot, bring a generous amount of salted water to a rolling boil over high heat. Add the linguine and cook according to package instructions, typically 9 to 11 minutes, until it’s al dente. Reserve 1 cup of the pasta water before draining.
• While the pasta cooks, take a large skillet over medium heat. Add olive oil and warm it for a minute before adding garlic and red pepper flakes. Sauté for 1 to 2 minutes until fragrant.
• Pour in the white wine, increasing the heat to medium-high. Bring to a gentle simmer for 2 to 3 minutes. Add the clams, cover, and cook for 5 to 7 minutes until clams open. Discard any closed clams.
• Stir in fresh parsley, lemon juice, salt, and pepper. Mix in reserved pasta water if sauce is too thick.
• Add the drained linguine to the skillet with the sauce, tossing gently to coat. Heat through for about a minute, then serve immediately with parsley and lemon zest.