Linguini Alle Vongole Recipe
Linguini pasta sautéed with garlic, olive oil, crushed red pepper, and fresh clams, in a white wine sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the clams
Rinse the fresh clams under cold water to remove any sand and grit. Set aside.
- 2
Cook the pasta
In a large pot of boiling salted water, cook the linguini according to package instructions until al dente. Drain and reserve 1 cup of pasta water.
- 3
Sauté the garlic
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and crushed red pepper flakes, sautéing until fragrant (about 1-2 minutes).
- 4
Add the clams
Add the cleaned clams to the skillet and pour in the white wine. Cover the skillet and cook for about 5-7 minutes, or until the clams have opened.
- 5
Combine pasta and clams
Once the clams are opened, add the drained linguini to the skillet. Toss everything together, adding reserved pasta water as needed to create a sauce.
- 6
Season and serve
Season with salt and black pepper to taste. Garnish with chopped parsley before serving.
