Linguine with Clams and Lemon-Garlic Oil

1 lemon

¾ c. extra-virgin olive oil

4 cloves garlic, thinly sliced

¾ lb. dried linguine

¼ t. crushed red pepper flakes

2 lb. small clams, cleaned

1/3 c. dry white wine

Kosher salt

Freshly ground black pepper

½ c. chopped fresh flat-leaf parsley.

Directions:

Put a large pot of salted water on to boil.

Peel five 1-inch wide strips of zest from the lemon with a peeler.

Cut the lemon in half for juicing later.

Heat the oil in a large skillet over medium heat.

Add the garlic and lemon strips and cook, shaking the pan occasionally, until the garlic starts to brown around the edges, about three minutes.

Remove from the heat and use a fork to pick out and discard the lemon strips.

Transfer a little more than ¼ cup of the oil (without the garlic) to a small bowl.

Put the pasta in the water.

Raise the heat under the skillet to high and the red pepper flakes and the clams.

Cook the clams 1 minute, shaking the pan.

Pour in the wine and cook 1 minute.

Cover the pan and cook, shaking the pan occasionally, until all the clam shells open, 3-5 minutes.

Discard any clams that don’t open after another minute or so of cooking.

Finish cooking the pasta until just tender.

Drain and add the clams.

Raise the heat to high and cook 1-2 minutes, tossing gently.

Stir in the ½ cup parsley and a squeeze of lemon juice (about 1 Tbsp.).

Add more salt, pepper, or lemon juice to taste.

Serve immediately, topped with of the reserved lemon-garlic oil and additional parsley.

Yield:  4-6 servings