Linguine Alle Vongole Recipe

Bring water to boil

In a large pot bring 4 cups water and 1 tbsp salt to a rolling boil.

Cook linguine

Add 12 oz linguine and cook uncovered according to package instructions until just shy of al dente (about 9 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Prepare clams

Rinse the Manila clams under cold water, discard any with broken shells or that do not close when tapped. If clams are sandy, soak them in cold salted water for 15–20 minutes and rinse again.

Sauté aromatics

Heat 3 tbsp extra-virgin olive oil in a large wide skillet over medium heat. Add the sliced garlic and 1 finely diced shallot and cook, stirring, until fragrant and softened (about 1–2 minutes) without browning the garlic. Add 1 tsp red pepper flakes and cook 20 seconds more.

Deglaze with wine

Pour in 1 cup dry white wine and bring to a simmer, scraping any bits from the pan. Let the wine reduce by about half (3–4 minutes) to concentrate flavor.

Steam clams

Add the cleaned clams to the skillet, cover, and increase heat to medium-high. Steam the clams until they open, about 4–6 minutes. Shake the pan occasionally. Discard any clams that remain closed after cooking.

Add tomatoes and butter

Once clams have opened, remove the lid and add 1 cup halved cherry tomatoes and 2 tbsp unsalted butter. Stir gently to melt the butter and combine, cooking 1–2 minutes until tomatoes begin to soften but still hold shape.

Season

Stir in 1 tsp salt, 1 tsp black pepper, 2 tbsp fresh lemon juice, and 1 tsp lemon zest. Taste and adjust seasoning as needed.

Combine pasta and sauce

Add the drained linguine to the skillet with the clams and tomatoes. Toss gently to combine. If the sauce seems dry, add up to 1 cup reserved pasta cooking water a little at a time until the sauce coats the pasta.

Emulsify and finish

Add 1/4 cup chopped fresh parsley and 1–2 tsp extra olive oil (optional). Toss off the heat for 30 seconds to emulsify the butter and liquids, creating a glossy sauce.

Serve

Divide linguine alle vongole among 4 warmed bowls, making sure to distribute clams and tomatoes evenly. Serve immediately with lemon wedges on the side if desired.