Linguine Alle Vongole Recipe

Name: Donatello Italian Restaurants Linguine Alle Vongole Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 grams Linguine; 1 kg Fresh clams; 4 tablespoons Olive oil; 3 cloves Garlic; 1 teaspoon Red pepper flakes; 150 ml White wine; 1 bunch Parsley; to taste Salt; to taste Black pepper

Inspired by Donatello Italian Restaurant

Time45m

Serves4

Traditional linguine with clams.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Method

Cooking Instructions

Prepare the clams

Rinse the clams under cold water to remove any sand or grit. Soak them in salted water for at least 30 minutes. Drain and set aside.

Cook the linguine

In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine.

Sauté garlic and clams

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sauté for about 1 minute until fragrant. Add the clams and white wine, cover, and cook until clams open (about 5-7 minutes).

Combine linguine and sauce

Add the drained linguine to the skillet with the clams. Toss to combine, adding reserved pasta water as necessary to create a light sauce. Season with salt and black pepper to taste.

Garnish and serve

Finely chop the parsley and sprinkle over the linguine. Serve immediately with extra olive oil if desired.