Linguine Vongole Recipe

Time30m

Serves4

Linguine Sautéed With Chopped Clams, Garlic White Wine Sauce, Cherry Tomatoes, Parsley

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Ingredients

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1
Cook the Linguine
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
2
Drain the Pasta
Once cooked, reserve about 1 cup of pasta water, then drain the linguine and set aside.

3
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.
4
Add Wine and Clams
Pour in the white wine and let it simmer for about 2 minutes. Then, add the chopped clams (with their juice if using canned) to the skillet and stir well.
5
Incorporate Tomatoes
Add the halved cherry tomatoes to the skillet. Cook for an additional 3-4 minutes until the tomatoes soften and start to release their juices.
6
Season the Sauce
Season the sauce with salt and black pepper to taste. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
7
Combine with Linguine
Add the drained linguine to the skillet with the clam sauce. Toss everything together gently to coat the pasta in the sauce. Cook for another 1-2 minutes to heat through.
8
Garnish and Serve
Remove from heat and stir in the chopped parsley. Serve immediately, garnished with additional parsley if desired.