Linguine Alle Vongole Recipe

Inspired by La Famiglia

Time30m

Serves4

Manilla Clams, White Wine, Garlic, Butter Sauce.

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Ingredients

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1
Prepare the Clams
Rinse the Manila clams under cold water to remove any sand or grit. Set aside.
2
Cook the Linguine
In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
3
Sauté Garlic
In a large skillet over medium heat, add the olive oil and butter. Once the butter is melted, add the minced garlic and sauté for about 1 minute until fragrant.
4
Add Clams and Wine
Add the rinsed clams to the skillet and pour in the white wine. Cover the skillet and cook for about 5-7 minutes, or until the clams open up. Discard any clams that remain closed.
5
Combine Pasta with Clams
Add the cooked linguine to the skillet and toss to combine with the clams and sauce. If the mixture is too dry, add some reserved pasta water to reach the desired consistency.
6
Season and Serve
Stir in the chopped parsley, and season with salt and black pepper to taste. Serve immediately with extra parsley for garnish.