Linguine Con Le Vongole Recipe

Time30m

Serves4

Chittara Cut Linguine, Middleneck Clams, Torn Basil, White Wine Butter Sauce

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Ingredients

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1
Cook the clams
In a large pot, add the middleneck clams and the white wine. Cover and steam over medium heat for about 5-7 minutes, or until the clams open. Discard any that remain closed. Remove the clams from the pot and set aside, reserving the cooking liquid.
2
Prepare the linguine
In another pot, bring salted water to a boil and cook the chittara cut linguine according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
3
Make the sauce
In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1-2 minutes until fragrant. Pour in the reserved clam cooking liquid and bring to a simmer.
4
Combine everything
Add the cooked linguine to the skillet along with the clams and torn basil. Toss everything together, adding reserved pasta water as needed to create a silky sauce. Season with salt and black pepper to taste.
5
Serve
Plate the linguine con le vongole and garnish with additional basil leaves if desired. Serve immediately.