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
Prepare the clams
Rinse the fresh clams under cold water to remove any sand and grit. Set aside.
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.
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).
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.
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.
Season and serve
Season with salt and black pepper to taste. Garnish with chopped parsley before serving.
