Linguine with clams, chile, and parsley

Serves 4

8 ounces store bought fresh linguine
1/3 cup bottled clam juice
3 tablespoons dry white wine, such as Sauvignon Blanc
Kosher salt
3 tablespoons extra-virgin olive oil, plus more for drizzling
1/3 cup finely diced carrot
1/3 finely diced leek, white and pale green parts only
¼ cup finely diced celery
1 tablespoon minced fresh red Thai chile
4 dozen little neck clams (about 5 pounds), well scrubbed
1 teaspoon crushed red chile flakes, ground finely in a spice grinder, or 1/8 teaspoon
¼ cup fresh flat- leaf parsley leaves, thinly sliced

Stir together the clam juice and wine. Bring a large pot of water to a boil and salt it generously.

Heat the oil in a large saute pan with a lid over medium-high heat. Add the carrot, leek, celery, garlic, chile and a pinch of salt. Cook, stirring, until golden, about 4 minutes. Add the clams and clam juice mixture, cover, and cook, shaking the pan occasionally, just until the clams open, about 5 minutes.

Meanwhile, add the linguine to the boiling water and cook until al dente, about 3 minutes. Drain and add to the claim mixture. Cook, tossing gently, until the pasta is glazed with the sauce.

Transfer to shallow serving bowls and sprinkle the ground chile all over. Garnish with the parsley and serve immediately.