Linguine Vongole Recipe

Time30m

Serves4

Linguine pasta with clams in a garlic white wine sauce.

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Ingredients

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1
Cook the Pasta
In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside.
2
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.
3
Make the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1-2 minutes until fragrant.
4
Add the Clams and Wine
Add the 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 that do not open.
5
Combine the Pasta and Sauce
Add the cooked linguine to the skillet, tossing to combine with the clams and sauce. Season with salt and black pepper to taste.
6
Garnish and Serve
Remove from heat and stir in the chopped parsley. Serve immediately, garnished with additional parsley if desired.