linguini alle vongole Recipe

Cook the Linguini

Bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set aside.

Prepare the Clam Sauce

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

Add the Clams

Pour in the white wine and bring to a simmer. Add the baby clams, cover the skillet, and cook for about 5-7 minutes until the clams open up (discard any that remain closed).

Combine Pasta and Sauce

Add the cooked linguini to the skillet with the clams. Toss everything together, adding a bit of reserved pasta water if needed to create a silky sauce. Season with salt and black pepper to taste.

Garnish and Serve

Remove from heat and stir in the chopped parsley. Serve immediately, garnished with additional parsley and a drizzle of olive oil if desired.