Name: BA's Best Linguine and Clams
Yield: 4 servings
Ingredients: 2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt, plus more; 12 garlic cloves, divided; 4 ounces sourdough or country-style bread, crusts removed, cut into ½-inch pieces; 2 tablespoons plus ¼ cup olive oil, plus more for serving; 2 teaspoons finely grated lemon zest; 2 oil-packed anchovy fillets (optional); ½ teaspoon crushed red pepper flakes, plus more for serving; ⅓ cup dry white wine; 2 pounds littleneck clams (about 24) or cockles (about 32), scrubbed; 12 ounces linguine or spaghetti; ½ cup finely chopped parsley; 2 tablespoons unsalted butter

Photo by Laura Murray, Food Styling by Kat Boystova

Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. To prevent the sauce from getting too salty, we recommend a measured amount of salt for the pasta water. If possible, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better. This is part of BA's Best, a collection of our essential recipes.

Recipe notes

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