Steps

1. Place breadcrumbs (to taste) in a bag and crush with a rolling pin to a coarse texture.
   🕒 02:21
2. Heat olive oil (a little) in a frying pan, add the coarsely crushed breadcrumbs (to taste), and toast over low heat until crispy. It's fine if they get a light color.
   🕒 02:47
3. In a separate pot, add olive oil (to taste) and garlic (minced) (to taste). Heat over medium heat from a cold start.
   🕒 04:34
4. Boil water and start cooking linguine (60g). If the boiling time is 9 minutes, adjust so it's removed 4 minutes early (around 5 minutes of boiling).
   🕒 04:44
5. Once the garlic is lightly colored, add red chili pepper (pinch).
   🕒 05:27
6. Add the pre-purged clams (8-10 pcs) to the pot, add a splash of white wine, cover, and steam until they open.
   🕒 05:39
7. Once the clams have opened, add the boiled fava beans (6 pcs) and temporarily remove the clams and fava beans.
   🕒 06:17
8. Add the pasta (still 4 minutes from being done, super al dente) to the pot with the clam and fava bean broth.
   🕒 07:06
9. Simmer the pasta in the sauce. (This is the key!) Simmering the super al dente pasta in the sauce allows it to absorb the flavors of the clams and fava beans, and the gluten's starch will thicken the sauce.
   🕒 07:37
10. Return the removed fava beans and clams to the pot with the sauce and mix with the pasta.
    🕒 09:44
11. If the sauce seems too dry, adjust by adding some of the pasta cooking water (to taste).
    🕒 09:55
12. Finally, drizzle with extra virgin olive oil (to taste).
    🕒 10:11
13. Plate the pasta and sprinkle the toasted breadcrumbs (to taste) on top.
    🕒 10:15