Linguine Alle Vongole Recipe
House-made long flattened pasta with Manila clams, white wine, vegetable broth, garlic, and red pepper flakes
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Ingredients
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Pasta
Clam Sauce
Method
Pasta Preparation
- 1
Make the Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, gradually incorporate the flour into the eggs until a dough starts to form.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Roll the Pasta
After resting, divide the dough into quarters. Using a pasta machine or rolling pin, roll out each quarter into thin sheets (about 1/8 inch thick). Cut the sheets into linguine shape.
Clam Sauce Preparation
- 4
Clean the Clams
Rinse the Manila clams under cold water to remove any sand or debris. Discard any clams that are open and do not close when tapped.
- 5
Sauté Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing until the garlic is fragrant (about 1-2 minutes).
- 6
Cook the Clams
Add the cleaned clams to the skillet and pour in the white wine and vegetable broth. Cover the skillet and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
- 7
- 8
