Vongole Recipe

Preparation Steps

1. 1

   Prepare the clams

   Rinse the clams under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped.

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 the pasta cooking water, then drain the linguine.

3. 3

   Sauté garlic

   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, being careful not to burn the garlic.

4. 4

   Add clams

   Add the prepared clams to the skillet, then pour in half of the lemon juice and stir. Cover the skillet and cook for about 5-7 minutes, or until the clams open up. Discard any clams that do not open.

5. 5

   Combine linguine and clams

   Add the drained linguine to the skillet with the clams. Toss to combine, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.

6. 6

   Finishing touches

   Add chopped parsley, remaining lemon juice, salt, and black pepper to taste. Toss everything together until well mixed.

7. 7

   Serve

   Plate the Vongole, garnishing with additional parsley and lemon wedges if desired. Serve immediately.