Put together 2 quarts of water, cowl and convey to a boil first. Sauté minced chives in a couple of tablespoon of olive oil. When the shallots turn out to be translucent, add the garlic and sauté for an additional minute.

Then add white wine. Earlier than the white wine has nearly fully evaporated, add the chopped clams. Add about ⅓ cup of the reserved clam juice.

Add a couple of tablespoon of lemon juice after the clam juice. Add diced preserved lemon, if utilizing. Cut back warmth to low and simmer for a couple of minutes. Add extra clam juice and lemon juice as wanted and convey combination to a delicate boil.

When the water boils, add three tablespoons of diamond kosher salt and stir to dissolve. Then add the linguine. Cook dinner the linguine, stirring sometimes, till al dente, about 7 minutes.

The clam combination must be cooked sufficient to scale back and thicken the juices, leaving clear traces while you drag a picket spoon by way of it.

Flip off the warmth on the linguine and use kitchen tongs to switch the noodles to the clam combination. Cut back the warmth underneath the clams to medium. Whisk within the cream, add the grated Parmesan cheese, ladle in ½ cup of the pasta water and add to the clams and noodles.

There might look like an excessive amount of liquid to make the sauce, however stir continually and vigorously—the noodles will end cooking, absorbing a few of the liquid, and the starchy pasta water, butter, and cheese will thicken right into a silky, mild sauce. juice. If wanted, add extra pasta water to maintain the sauce clean. Cut back warmth.

Add the zest of two lemons and stir to mix. Add the chopped parsley and stir to mix.

Style for seasoning. In case you’re utilizing preserved lemons, you will not want any salt. However in the event you’re not utilizing this ingredient, you could want somewhat kosher salt.

Spoon one portion into a large, shallow bowl, ensuring there are sufficient clams in every portion.

Prime with recent black pepper and extra grated Parmesan cheese.