Vongole Recipe

Cooking Instructions

1. 1

   Prepare the Clams

   Soak the clams in cold water for 30 minutes to remove any sand. Rinse well and set aside.

2. 2

   Cook the Linguine

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

3. 3

   Make the Broth

   In a large skillet or pot, heat the olive oil over medium heat. Add minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.

4. 4

   Add Clams and Wine

   Add the cleaned clams to the skillet, pour in the Pinot Grigio, and cover. Cook for about 5-7 minutes until the clams open. Discard any that do not open.

5. 5

   Combine with Pasta

   Add the cooked linguine to the skillet, along with the reserved pasta water, lemon juice, salt, and black pepper. Toss everything together to combine.

6. 6

   Prepare Garlic Parsley Crunch

   In a small pan, heat a little olive oil and sauté finely chopped garlic and parsley until crispy. Remove from heat.

7. 7

   Serve

   Plate the linguine and clams, top with garlic parsley crunch, and garnish with lemon wedges.