Lemon-Garlic Linguine with Clam Sauce

1. Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the linguine and cook it until it's just 2 minutes shy of al dente, following the package instructions. Before draining the pasta, reserve about half a cup of the pasta water, then set it aside.

2. Prepare the Sauce Base

While the pasta is cooking, heat the olive oil in a deep-sided 12-inch skillet over medium heat. Add the garlic, red-pepper flakes, and dried oregano. Cook for 1 to 2 minutes, until the garlic turns pale golden.

3. Add Vermouth and Clams

Pour in the dry vermouth, allowing it to simmer until it reduces by half, about 3 to 4 minutes. Stir in the clams with their juices, and cook for another 1 to 2 minutes until the clams are warmed through. Season with salt and black pepper to taste.

4. Combine Pasta and Sauce

Add the cooked pasta to the skillet, along with the unsalted butter and lemon zest. Toss everything together until the butter melts and coats the pasta. If the sauce is too thick, gradually add up to 1/4 cup of the reserved pasta water to achieve your desired consistency. Stir in half of the chopped Italian parsley.

5. Serve

Serve the pasta immediately, drizzling with a bit more olive oil if desired, and sprinkle the remaining parsley on top. Offer lemon wedges on the side for an extra burst of citrus.