BA's Best Linguine and Clams Recipe

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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.

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How to Make BA's Best Linguine and Clams, Garlicky. Salty. Briny. This is the most perfect linguine and clams there ever was. GET THE RECIPE: By Bon Appétit Magazine