Linguine with Clams Gets an Umami-Rich Upgrade With Bonito Butter and a Touch of Heat

This elevated take on linguine with clams leans into bold, briny flavors with the help of bonito butter — a clever addition that mimics the savory depth of anchovy without overpowering the dish. The butter melts into the garlicky clam broth, enriching each strand of pasta with umami. Lemon zest adds perfect little pops of brightness while the chile adds a little background heat. A golden panko topping provides just the right amount of crunch for contrast, making every bite a play of textures and taste. It’s a quick dinner that can make a weeknight feel like a special occasion.

Where can you find bonito flakes?

Bonito flakes are typically sold in small plastic or foil pouches and labeled as katsuobushi in the international or Asian foods aisle of the grocery store. Look near Japanese ingredients, such as miso paste, nori (seaweed), dried noodles, or soy sauce. Or at larger or specialty stores, you may find them in the seafood section if there’s a shelf for dried seafood products. If you’re having trouble finding them in-store, they’re widely available online from retailers like Amazon, Umami Insider, or Japanese grocery sites.

How do you purge clams? 

To purge clams of sand and grit, fill a large bowl or pot with 1 gallon of cold water and stir in 2 tablespoons of the sea salt until the salt dissolves. Add clams to the salted water and let soak in the refrigerator for at least 20 minutes or up to 1 hour. Drain clams in a colander. Rinse and scrub the shells. 

Notes from the Food & Wine Test Kitchen

The pasta needs to be cooked in the sauce for a long time to form a sauce. Therefore, cook the pasta until it is very al dente in Step 3. If you were to bite into a strand of pasta, you should see the tiniest speck of uncooked pasta in the center.

Make ahead

Form the butter mixture into a small log and wrap tightly in plastic wrap, or divide into portioned silicone or ice cube trays. Refrigerate for up to one week or freeze for up to one month.

This recipe was developed by Liz Mervosh; the text was written by Breana Killeen.