Linguine Vongole Recipe

Time45m

Serves4

Linguine pasta with clams, garlic, and white wine sauce.

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Ingredients

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1
Clean the Clams
Soak the fresh clams in a bowl of cold water for about 30 minutes to remove any sand. Rinse them under cold water and discard any that are open and do not close when tapped.
2
Cook the Linguine
In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

3
Sauté the Garlic
In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and cook for about 1-2 minutes until fragrant but not browned.
4
Add Clams and Wine
Add the cleaned clams to the skillet along with the dry white wine and red pepper flakes. Increase the heat to high, cover the skillet, and cook for about 5-7 minutes until the clams open. Discard any clams that do not open.
5
Combine Pasta and Sauce
Add the cooked linguine to the skillet with the clams. Toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached. Season with salt and black pepper to taste.
6
Finish with Parsley
Remove the skillet from heat and stir in the chopped parsley. Serve immediately.