Linguini Alle Vongole Recipe
Linguini with clams in a white or red sauce – a well known classic
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Prepare the Clams
Rinse the clams under cold water to remove any sand or grit. Discard any that are open and do not close when tapped.
- 2
Cook the Linguini
In a large pot of salted boiling water, cook the linguini according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguini.
- 3
Make the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
- 4
Add Clams and Wine
Add the cleaned clams to the skillet, followed by the white wine. Cover and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
- 5
Combine with Linguini
Add the cooked linguini to the skillet, tossing gently to combine. If the mixture seems dry, add some reserved pasta water to reach desired consistency.
- 6
