Linguine Vongole Recipe
Whole Baby Clams, Scallions, Lemon Garlic White Wine Sauce - or - Spicy Marinara
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Ingredients
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Linguine and Clams
Spicy Marinara (optional)
Method
Cooking the Linguine and Clams
- 1
- 2
Cook the Linguine
In a large pot, bring salted water to a boil. Add the linguine pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 3
Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped scallions. Sauté for about 2-3 minutes until fragrant.
- 4
Add the Clams and Wine
Add the rinsed clams to the skillet along with the white wine and lemon juice. Cover the skillet and cook for about 5-7 minutes, or until the clams open up.
- 5
Combine with Pasta
Once the clams are open, add the cooked linguine to the skillet. Toss everything together, adding reserved pasta water as needed to create a light sauce. Season with salt, black pepper, red pepper flakes, and lemon zest.
- 6
Garnish and Serve
Remove from heat, stir in fresh parsley, and serve immediately with lemon wedges on the side.
Making the Spicy Marinara (optional)
- 7
Prepare the Marinara Ingredients
Mince the garlic and gather all other ingredients for the marinara sauce.
- 8
Sauté the Garlic
In a separate saucepan, heat olive oil over medium heat. Add minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
- 9
Add Tomatoes and Seasonings
Add the canned crushed tomatoes, dried oregano, salt, and black pepper. Stir to combine and bring to a simmer.
- 10
Simmer the Sauce
Let the sauce simmer for 15-20 minutes, stirring occasionally. Add fresh basil in the last 5 minutes of cooking.
- 11
Serve with Linguine
Toss cooked linguine with the spicy marinara sauce and serve hot, garnished with additional fresh basil if desired.