Linguine Con Vongole Recipe

Cooking Instructions

1. 1

   Prepare the Clams

   Rinse the New Zealand cockle clams under cold water to remove any sand or grit. Place them in a bowl of cold water and let them soak for about 30 minutes to purge any remaining sand.

2. 2

   Cook the Linguine

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

3. 3

   Sauté Garlic

   In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1-2 minutes until fragrant but not browned.

4. 4

   Add Wine and Clams

   Pour in the dry white wine and bring to a simmer. Add the rinsed clams to the skillet, cover with a lid, and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.

5. 5

   Combine Pasta and Sauce

   Add the cooked linguine to the skillet with the clams and wine sauce. Toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached.

6. 6

   Finish with Herbs

   Stir in the chopped parsley, and season with salt and black pepper to taste. Remove from heat.

7. 7

   Serve

   Plate the linguine con vongole, garnishing with additional parsley if desired. Serve immediately and enjoy!