Linguine Alla Vongole (clam Sauce) Recipe
Tender, sweet littleneck clams and chopped clams in a spicy sauce with fresh garlic and herbs tossed with fresh linguine. Specify red or white
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Ingredients
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Seafood
Pasta
Sauce
Method
Preparation of Clams
- 1
Clean the Littleneck Clams
In a bowl, soak the littleneck clams in cold water for about 30 minutes to remove sand. Rinse them under cold running water and set aside.
- 2
Prepare the Canned Clams
Open the can of chopped clams and drain the liquid. Reserve the liquid for later use.
Cooking the Pasta
- 3
Making the Sauce
- 4
Sauté Garlic and Chili Flakes
In a large skillet, heat the olive oil over medium heat. Add minced garlic and red chili flakes, sautéing until fragrant, about 1-2 minutes.
- 5
Add Clams and Wine
Add the cleaned littleneck clams to the skillet, followed by the white wine (or red wine). Cover and cook for about 5-7 minutes, or until the clams open. Discard any clams that do not open.
- 6
Combine with Canned Clams
Stir in the drained chopped clams and reserved clam liquid. Let it simmer for an additional 2-3 minutes.
- 7
Season the Sauce
Add freshly chopped parsley, salt, and black pepper to taste. Stir well to combine.