Linguine with Clams, Chiles, and Salami

SERVES 2

GLUTEN-FREE IF MODIFIED · DAIRY-FREE

Total time: 30 minutes

To me, nothing is more romantic than a bowl of pasta. And if pasta is my love language, then this dish is definitely the key to my heart. I’ve taken classic linguine with clams and given it my own spin, spicing things up for date night with salami and Fresno chiles. If you love big, bold flavors like me, you’ll just fall in love all over again when you share this dish.

• 1 tablespoon plus ½ teaspoon kosher salt
• 8 ounces dried pasta, preferably linguine (use gluten-free pasta to modify)
• 2 tablespoons extra virgin olive oil
• 2½ ounces dried Italian salami, casing removed, quartered lengthwise, and cut crosswise into ¼-inch slices
• 3 garlic cloves, thinly sliced
• 1 Fresno chile, seeded and thinly sliced crosswise (or ½ teaspoon crushed red pepper flakes)
• ⅓ cup dry white wine
• 1½ pounds littleneck clams, scrubbed clean
• 1 (6.5-ounce) can chopped clams, undrained
• ¼ teaspoon freshly ground black pepper
• ¼ cup chopped fresh flat-leaf parsley leaves
• 2 tablespoons fresh lemon juice (1 lemon)
• Freshly grated Parmesan, for serving (optional, omit for dairy-free)

Bring a large pot of water to a boil. Once boiling, salt the water with 1 tablespoon of the salt and add the pasta. Cook according to the package instructions until al dente. Reserve ¼ cup of the pasta water, then drain the pasta and set aside.

In the same pot, heat the olive oil over medium heat until it shimmers. Add the salami, garlic, and chile and cook, stirring, until the garlic is golden and the chiles are tender, about 2 minutes. Raise the heat to medium-high and add the wine. Cook, stirring, until the wine reduces by half, about 2 minutes.

Add the clams and the canned clams and its juices. Stir to combine, cover, and cook until the clams open, about 6 minutes, giving the pot a gentle shake every so often during the process to help the clams cook evenly. Discard any unopened clams.

Return the pasta to the pot and add the remaining ½ teaspoon salt and the pepper. Using tongs, gently toss the pasta in the liquid until evenly coated. Add the parsley and lemon juice and toss once more. Add the remaining ¼ cup of reserved pasta water and continue cooking until the liquid reduces by half and the pasta has a nice light and creamy sauce. Adjust the seasoning with more salt if desired and top with Parmesan, if using. Serve immediately.