Linguine Alle Vongole Recipe

Cooking Instructions

1. 1

   Prepare the Clams

   Rinse the clams under cold water to remove any sand or 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. Drain and reserve 1 cup of pasta water.

3. 3

   Sauté Garlic

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant (about 1-2 minutes).

4. 4

   Add Clams and Wine

   Pour in the white wine and add the prepared clams. Cover the skillet and cook for about 5-7 minutes, or until the clams have opened.

5. 5

   Combine Pasta and Sauce

   Add the cooked linguine to the skillet, tossing to combine. If the mixture seems dry, add reserved pasta water a little at a time until desired consistency is reached.

6. 6

   Season and Serve

   Stir in the chopped parsley, season with salt and black pepper to taste. Serve immediately with extra parsley for garnish.