Vongole Recipe

Cooking Instructions

1. 1

   Prepare the Linguine

   In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

2. 2

   Sauté the Garlic

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

3. 3

   Add the Clams

   Add the cleaned clams to the skillet and pour in the Pinot Grigio. Cover the skillet and cook for about 5-7 minutes, or until the clams have opened. Discard any that do not open.

4. 4

   Combine Linguine

   Stir in the cooked linguine and lemon juice. Toss to combine, adding reserved pasta water a little at a time if the mixture seems dry. Season with salt and black pepper to taste.

5. 5

   Make the Garlic Parsley Crunch

   In a small pan, heat a bit of olive oil and sauté additional minced garlic until golden. Add the chopped parsley and cook for another minute until fragrant. Remove from heat.

6. 6

   Serve

   Plate the linguine and clams, topping with the garlic parsley crunch. Serve immediately with extra lemon wedges on the side.