- 18 oz linguine
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 3 cups clams, e. g littleneck, washed
- 1 cup dry white wine
- 1 large handful basil leaves, roughly chopped
- kosher salt
- freshly ground black pepper
- Cook the linguine in a large saucepan of salted, boiling water until 'al dente, ' usually 8-10 minutes.
- In the meantime, heat a large saute pan over a medium heat until hot. Add the olive oil, and then the garlic, sautéing for about 20 seconds until golden.
- Add the clams, increase the heat, and cover with the white wine. Bring the wine to the boil and then cover the pan with a lid. Cook for about 3 minutes until the clams have opened, discarding any that haven't.
- Set the pan to one side. Drain the linguine when ready, reserving a cup of the cooking water.
- Add the linguine to the clams, stirring and tossing well. Continue to cook over a moderate heat until the linguine is glossy, adding some of the reserved cooking water to loosen the mixture if needed.
- Season to taste with salt and pepper. Divide between bowls and top with chopped basil before serving.
Before cooking, discard any open clams that don't close with a light tap.