Linguine with Clam Sauce

Langkah-langkah

1. Drain the clams, reserving the juice in a bowl. Set the clams aside.
2. In a large skillet, heat olive oil over medium heat. Add the onion and celery and cook until softened without browning, about 4 minutes.
3. Stir in garlic, basil, and red pepper flakes if using. Cook for 1 minute or until fragrant.
4. Add the white wine. Simmer 3 minutes. Add the reserved clam juice and cook uncovered for 8 minutes or until slightly reduced.
5. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Drain the pasta, reserving ¾ cup pasta water.
6. Whisk the butter and lemon zest into the sauce until smooth. Stir in the clams and cook 2–3 minutes more, just until heated through.
7. Remove from heat and stir in parsley. Season with salt and black pepper to taste. Toss with the pasta, adding pasta water as needed.