Linguine Alla Vongole Recipe

Inspired by Cossettas

Time30m

Serves4

Manila clams tossed in a rich white wine broth, crushed red peppers, basil, garlic and linguine pasta

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Ingredients

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1
Prepare the linguine
Bring a large pot of 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 rest and set the linguine aside.
2
Cook the clams
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing for about 1-2 minutes until fragrant.
3
Add wine and clams
Pour in the dry white wine, then add the cleaned Manila clams. Cover the skillet and cook for about 5-7 minutes until the clams have opened. Discard any clams that do not open.
4
Combine linguine and clams
Add the cooked linguine to the skillet with the clams. Toss to combine, adding reserved pasta water as needed to create a light sauce. Stir in the chopped basil, and season with salt and black pepper to taste.
5
Serve
Serve hot, garnished with extra basil and a sprinkle of crushed red pepper if desired.