Linguine with clams

Clean the clams thoroughly under running water, removing any sand residue. Meanwhile, bring a large pot of salted water to a boil for the linguine.

While the water is heating, finely chop the chili. In a large pan, heat extra virgin olive oil over high heat, then add the garlic cloves, chili, and a few slices of lemon. Sauté for a few minutes until the garlic is golden and fragrant, taking care not to burn it.

Add the clams, cover the pan with a lid, and cook over medium-high heat for about 5–7 minutes, until the shells have fully opened.

As they open, remove the clams from the pan and set them aside. Remove the meat from the shells and keep it separately.

Place the empty shells in a bowl, add a ladle of pasta cooking water, and mix lightly. Pour this liquid back into the pan with the clam cooking juices to enrich the sauce.

When the linguine are al dente, drain them directly into the pan with the sauce. Add the clam meat and chopped parsley mixed with breadcrumbs.

Toss everything together until creamy and well combined. Adjust salt if needed.

Serve the linguine hot, finishing with some open shells filled with clam meat for an elegant presentation.

Variations and tips

Chili is optional and can be omitted if you do not enjoy spicy food. For a fresher note, you can add more lemon or lemon zest.

For a more aromatic profile, chili can be replaced with fresh thyme or marjoram, added with the garlic.

For a stronger but balanced flavor, you can increase the garlic or add a finely chopped shallot.

Breadcrumbs are optional: without them, simply add the parsley directly during mixing. For a fresh finish, grate some lemon zest before serving.