Pasta with Clams and Herb Wine Sauce

Fresh clams served with a light wine, herb and oil sauce.

coarse sea salt
black pepper, freshly cracked
1 lb linguine or other long pasta
¼ cup extra-virgin olive oil
4 cloves garlic, finely chopped
½ tsp. crushed red pepper flakes
¾ cup flat-leaf parsley leaves, coarsely chopped
1 lemon, freshly zested
¼ cup dry white wine
3 lb Manila clams, or cockles, scrubbed and rinsed
2 Tbsp. butter

Bring a large pot of water to a boil. Add salt and pasta, and cook until 'al dente', about 7-8 minutes. Drain, reserving ½ cup pasta water.

Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, and cook, stirring, for 30 seconds; do not let garlic brown. Stir in parsley, zest, 1/8 tsp. sea salt, and a pinch of black pepper; cook for 30 seconds. Add wine, and simmer for 1 minute. Add clams; increase heat to medium-high, and cook, covered, until clams begin to open, 3-4 minutes. Stir in butter until incorporated. Add pasta to skillet, and toss to coat, adding reserved cooking water a Tbsp. at a time to loosen, if desired.

Transfer to a large serving bowl, and serve.

Makes 4-6 servings.