Linguine Alle Vongole Recipe
Linguini pasta with garlic, Manila clams, crushed chili, in a white wine sauce.
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Ingredients
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Pasta
Clams & Sauce
Optional garnish
Method
Pasta
- 1
Bring water to a boil
Fill a large pot with about 4–5 quarts (4–5 liters) of water and bring to a rolling boil. Add 1 tablespoon kosher salt once boiling.
- 2
Cook linguine
Add 12 oz linguine and cook until just shy of al dente according to package timing (about 1–2 minutes less than package). Stir occasionally to prevent sticking. Reserve 1 cup of pasta cooking water before draining, then drain the pasta.
Clams & Sauce
- 3
Check and purge clams (if not already cleaned)
If clams are sandy, place them in a bowl with cold salted water (about 1 tbsp salt per quart), refrigerate for 20–30 minutes to purge sand, then rinse under cold running water. Discard any clams with cracked shells or that do not close when tapped.
- 4
Heat oil and gently cook garlic
In a large sauté pan or skillet with a tight-fitting lid, heat 3 tbsp extra-virgin olive oil and 1 tbsp butter over medium heat until butter melts and oil shimmers. Add the 6 thinly sliced garlic cloves and 1 tsp red pepper flakes. Cook gently, stirring, for about 1–1.5 minutes until garlic is fragrant and just beginning to turn pale-golden (do not let it brown).
- 5
Deglaze with wine and steam clams
Increase heat to medium-high, add 1 cup dry white wine and 2 tbsp fresh lemon juice, and bring to a brisk simmer. Immediately add the cleaned 2 lb Manila clams, cover the pan, and steam for 5–7 minutes, shaking the pan occasionally, until most clams have opened. Use tongs to remove opened clams to a bowl as they open to avoid overcooking; continue until all have opened. Discard any clams that remain closed after 7–8 minutes.
- 6
Reduce sauce
Uncover the pan and simmer the remaining cooking liquid for 1–2 minutes to concentrate flavor. Taste and add freshly ground black pepper and finishing salt as needed. If the sauce seems too reduced, add up to 1/2 cup reserved pasta water to loosen it.
- 7
Combine pasta and clams
Add the drained linguine to the pan with the sauce and toss over medium heat for 1 minute, adding reserved pasta cooking water a few tablespoons at a time as needed to create a silky emulsion that coats the pasta (use up to the reserved 1 cup as necessary). Return clams to the pan (reserve a few attractive ones for garnish if desired). Stir in 1 cup finely chopped parsley and adjust seasoning with salt and pepper.
- 8