Cook linguine until just al dente. Save one cup of linguine starch water.
Heat olive oil and butter in a large pan. Add garlic and cook gently until fragrant.
Pour in white wine and bring to a simmer.
Add clams and cover. Cook until the shells open, usually 5 to 8 minutes. Discard any clams that remain closed.
Add cooked pasta directly into the sauce.
Add one cup of linguine starch water. The starchy, salty water acts as a natural binder and emulsifier, transforming your ingredients into a cohesive, velvety coating that clings perfectly to every noodle.
Toss with parsley, lemon zest, lemon juice, and black pepper.
Finish with a drizzle of good olive oil.
Serve immediately.
