NOODLES WITH MISO GARLIC CLAM SAUCE

Makes: 4 servings

Salt

4 tablespoons (½ stick) unsalted butter 8 cloves garlic, peeled and sliced 2 tablespoons white miso

½ cup dry white wine

2 pounds littleneck or Manila clams, scrubbed

12 ounces dried or 24 ounces fresh linguine or other long pasta

¼ cup finely chopped fresh flat-leaf parsley Freshly ground black pepper

Toppings:

Crispy garlic breadcrumbs

Crushed red pepper flakes

Finely grated Parmigiano

Finely chopped fresh parsley

1. Bring a large pot of salted water to a boil over high heat.

2. Meanwhile, make the sauce. Melt the butter in a large pot with a lid over medium heat, then add the garlic. When the garlic is soft, 2 to 3 minutes, whisk in the miso until smooth. Add the wine, bring to a boil, and cook until the wine has reduced by half, 3 to 5 minutes.

3. Add the clams and cover the pot. Steam

the clams until they open, lightly shaking the pan occasionally to ensure even cooking, 5 to 7 minutes. Open the pan and discard any clams that did not open. Use a slotted spoon to transfer the remaining clams to a medium bowl. Cover the bowl with aluminum foil.

4. Add the linguine to the boiling water and cook according to the package directions until it is 3 minutes shy of al dente. Drain well, reserving 1 ½ cups of the pasta cooking water.

5. Add ¾ cup of the reserved pasta water to the sauce in the pot and whisk until it is emulsified. Add the linguine and cook, tossing gently, until the linguine is al dente, and the sauce is thick and glossy, about 3 minutes. Add pasta water as needed to thin the sauce.

6. Remove the pot from the heat and add the parsley, half of the clams, and any juices that have collected in the bowl. Toss to combine. Season with salt and pepper to taste. Serve the linguine topped with the remaining clams.

Recipe tips: When buying fresh clams, give each one a tap. If the shell closes, it’s alive. Leave the bag of clams open on the way home so they don’t suffocate. Store them in an open bowl, on ice, in the fridge.