Linguine Alle Vongole Recipe

Prepare the Clams

Rinse the littleneck clams under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped.

Cook the Linguine

In a large pot, bring salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Sauté Garlic

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sauté until fragrant, about 1 minute.

Add Clams and Wine

Add the cleaned clams to the skillet, pour in the white wine, and sprinkle with Old Bay seasoning. Cover and cook for about 5-7 minutes, or until the clams open.

Combine Pasta and Clams

Once the clams are opened, add the cooked linguine to the skillet, tossing gently to combine. If the pasta seems dry, add some reserved pasta water as needed.

Prepare Breadcrumb Topping

In a separate pan, toast the breadcrumbs with a little olive oil until golden brown. Combine with chopped parsley and season with salt and pepper.

Serve

Plate the linguine and clams, then top generously with the toasted breadcrumb mixture. Garnish with additional parsley if desired.