Ingredients

1 pound linguine

1/4 teaspoon freshly ground black pepper, plus more to taste

1 tablespoon salt, plus more to taste

1 tablespoon olive oil

1 small clove garlic, thinly sliced

1 cup unsalted clam juice

1 cup dry white wine

2 1/2 pounds Manila clams(littlenecks can be substituted), scrubbed

2 tablespoons capers, rinsed

2 tablespoons unsalted butter

1/2 teaspoon crushed red-pepper flakes

1/2 cup loosely packed fresh flat-leaf parsley, coarsely chopped

Preparation

  1. Heat oil in a deep sauté pan over medium heat. Add garlic, and cook until just golden, 1 to 2 minutes. Add 1/4 teaspoon pepper and 1/2 teaspoon salt.

  2. Bring a large pot of water to a boil; add pasta and 2 1/2 teaspoons salt. Cook until al dente; drain, and set aside.

  3. Meanwhile, add clam juice and wine to sauté pan, and cook until liquid is reduced by a third, 3 to 5 minutes. Add clams, capers, and red-pepper flakes; cover, and cook until clams open, 10 to 12 minutes; discard unopened clams. Whisk in butter and parsley. Toss with pasta. Season with salt and pepper, and serve.