Mike's Linguini with Clams

This is the back-pocket pasta for nights when the cupboard is nearly bare and you want dinner in the time it takes to boil linguine. Canned minced clams mean no scrubbing, no steaming, no shells, just a tin from the pantry.

Everything rides on the garlic oil. Press the cloves into good olive oil and warm it gently, just to the point of bubbling, then ease it off the heat. Brown garlic turns harsh and bitter, so you’re toasting it to fragrant gold, not frying it.

The clams go in dead last and only get warmed through. Canned clams are already cooked, and boiling them turns them tough and chewy, so a quick toss off the heat is all they need.

A grind of black pepper, a little parsley, and a shower of Parmesan is the whole finish. Honest, garlicky, and fast.

Pro Tips

• Time the garlic oil to the pasta. If the linguine isn’t ready, pull the oil off the heat so the garlic doesn’t scorch.
• Reserve a splash of starchy pasta water to loosen everything into a light sauce as you toss.
• Use the best olive oil you have. With so few ingredients, it’s the dominant flavor.
• Don’t pour the clam juice down the drain; add a spoonful to the pan for extra briny depth.

Variations

• Add a pinch of red pepper flakes with the garlic for gentle heat.
• Swap the dried parsley for a handful of fresh, stirred in at the end.
• Splash in a little white wine or fresh lemon juice for brightness.