If you are serving the Linguine with Clams immediately, have the water boiling for the pasta and put the dried linguine into the water just after you have started the shallot and garlic step of the recipe. The pasta should be “al dente” (*see note) just as the clams are finishing up. Drain the pasta, mix with the sauce and serve.
Bring a large pot of salted water to a rolling boil. Add the dried pasta and boil for about half the time indicated on the package. Drain the pasta, do not rinse. Mix in 2-4 teaspoons of olive oil. To reheat, bring water to a boil and add pasta for 1-2 minutes. Be careful not to overcook.
“Al Dente” is an Italian phrase which literally means, “to the tooth.” To achieve this, the pasta should be tender on the outside and slightly firm on the inside. This tender/chewy combination means your pasta is “perfetto!” If the pasta is mushy, it is definitely overcooked.