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1
In a large saute pan add a few tablespoons of olive oil and the garlic cloves.
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2
Bring the pan to a medium heat and cook until the garlic becomes golden.
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3
Add the 6 dozen clams to the pan with the wine, 120ml of water and a good size pinch of the red pepper flakes.
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4
Cover the pan and bring it to a boil over medium heat until the clams open, about 10 minutes.
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5
While the clams are cooking, bring a large pot of water to a boil over medium heat.
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6
Add a good pinch of salt.
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7
Drop the linguine into the salted boiling water and cook until the pasta is al dente, maybe a minute or so less than the package directs.
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8
Before you drain the cooked pasta, reserve 240ml of the water it cooked in and put aside.
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9
When the clams are cooked, remove them from the pan with a slotted spoon but continue to cook the remaining cooking liquid for an extra 1-2 minutes to reduce.
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10
Let the clams cool a bit, and then remove 4 dozen from their shells, reserving the clams but discarding the shells.
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11
Keep the remaining 2 dozen clams in their shells and cover with foil to keep warm.
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12
Pour the cooking liquid through a muslin cloth into a measuring cup.
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13
Put the strained clam cooking liquid back into a clean large saute pan and then add the butter and cooked clams that have been removed from their shells.
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14
Bring the liquid to a boil and toss in the cooked pasta and the herbs.
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15
Cook the pasta together with the sauce for a few minutes until the sauce clings to the pasta.
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16
If the sauce seems a bit dry, add a few tablespoons of the reserved pasta cooking water.
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17
When done, turn off the heat and toss in the grated parmesan, then finish with a drizzle of olive oil.
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18
Toss to combine.
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19
Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved parmesan.
