Linguine Alla Vongole Recipe

Cooking Instructions

1. 1

   Prepare the clams

   Rinse the Manila clams under cold water and scrub the shells to remove any grit. Discard any clams that are open and do not close when tapped.

2. 2

   Cook the linguine

   In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

3. 3

   Make the broth

   In a large skillet or pot, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, and sauté for about 1 minute until fragrant.

4. 4

   Add clams and wine

   Add the cleaned clams to the skillet, then pour in the white wine. Increase the heat to medium-high, cover, and cook for about 5-7 minutes, or until the clams have opened.

5. 5

   Combine pasta and broth

   Once the clams are opened, add the cooked linguine to the skillet. Toss everything together, adding reserved pasta water as needed to create a light sauce.

6. 6

   Finish and serve

   Stir in the chopped fresh basil, and season with salt and black pepper to taste. Serve immediately, garnished with additional basil if desired.