Linguine Alle Vongole Recipe
Classic Italian elegance-linguine delicately swirled with baby clams, gently sautéed in garlic and white wine, kissed with parsley and olive oil for a coastal, briny finish.
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Ingredients
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Pasta and Clams
Aromatics and Seasoning
Cooking Liquids
Method
Preparation
- 1
Clean the Clams
Soak the baby clams in cold water for about 20 minutes to allow them to expel any sand. Rinse them under cold water and set aside.
- 2
Cooking the Pasta
- 3
Cooking the Sauce
- 4
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and red pepper flakes, sautéing until fragrant but not browned, about 1-2 minutes.
- 5
Add Clams and Wine
Add the cleaned baby clams to the skillet, followed by the white wine. Cover the skillet and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
Combining
- 6
- 7
