Linguine Alle Vongole Recipe
Sautéed fresh clams in garlic, olive oil, Italian parsley and white wine sauce (or marinara sauce), over linguine pasta
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Linguine
In a large pot of salted boiling water, cook the linguine pasta according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Clams
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and red pepper flakes, sautéing for about 1-2 minutes until fragrant.
- 3
Add the Clams and Wine
Add the fresh clams to the skillet and pour in the white wine. Cover the skillet and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
- 4
- 5
