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 1/2 cups of the pasta cooking water.

5. Add 3/4 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. Once you’re home, store them in an open bowl, on ice, in the fridge.

Art courtesy “That Noodle Life,” by Mike and Stephanie Lee; Workman Publishing, 2022.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2022 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.