Linguine Alle Vongole Recipe

Cooking Instructions

1. 1

   Prepare the Clams

   Rinse the clams under cold water to remove any sand or grit. Soak them in fresh water for about 30 minutes to help them purge.

2. 2

   Cook the Linguine

   In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

3. 3

   Sauté the Aromatics

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes until fragrant.

4. 4

   Add the Clams

   Increase the heat to high and add the clams to the skillet. Pour in the white wine and cover the skillet. Cook until the clams have opened, about 5-7 minutes.

5. 5

   Combine Pasta and Clams

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

6. 6

   Garnish and Serve

   Remove from heat and stir in chopped parsley. If desired, grate mullet bottarga over the top before serving. Serve immediately.