Linguine Alla Vongole Recipe

Purge and clean clams

Rinse clams under cold water. Discard any with open shells that don't close when tapped. If clams are sandy, soak them in a bowl of cold salted water (about 2 tsp salt per quart) for 20–30 minutes, then rinse again.

Steam clams

In a large deep skillet or sauté pan with a tight-fitting lid, combine the white wine and 1 cup water and 1 tsp kosher salt. Bring to a brisk simmer over medium-high heat. Add half the clams in a single layer, cover, and steam 4–6 minutes, shaking the pan occasionally, until clams open. Transfer opened clams to a bowl with tongs. Repeat with remaining clams. Discard any clams that remain closed. Reserve the cooking liquid by straining it through a fine-mesh sieve lined with paper towel or cheesecloth into a bowl; set aside (this is part of the reserved liquid).

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the linguine and cook until just shy of al dente (about 1–2 minutes less than package instructions), stirring occasionally. Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside. Do not rinse.

In the same large sauté pan used for steaming (wipe if necessary), heat 4 tablespoons olive oil and 1 tablespoon butter over medium heat until butter melts and foam subsides.

Add the sliced garlic and minced shallot to the pan. Sauté gently 1–2 minutes until fragrant and the garlic is just turning golden—do not let garlic brown. Add 1 teaspoon crushed red pepper flakes and cook 15–30 seconds more.

Pour the reserved strained clam cooking liquid and any accumulated juices from the clam bowl into the pan. Bring to a gentle simmer and reduce for 2–3 minutes to concentrate flavor. Add 2 tablespoons lemon juice and 1 teaspoon lemon zest, then taste and adjust seasoning with freshly ground black pepper (about 1 teaspoon) and a pinch more salt if needed.

Return the opened clams to the pan along with the drained linguine. Toss gently and combine, adding reserved pasta water a few tablespoons at a time (up to the reserved 1 cup) to create a silky sauce and help the sauce cling to the pasta. Continue tossing for 1–2 minutes so the pasta finishes cooking in the sauce and absorbs flavors.

Stir in chopped parsley and, if using, 2 tablespoons grated cheese. Remove from heat and drizzle with an extra teaspoon of olive oil if desired. Taste and adjust acidity (more lemon) or salt as needed.

Divide linguine and clams among warmed bowls, making sure to spoon sauce and clams over the pasta. Garnish with additional chopped parsley and an extra grind of black pepper. Serve immediately with lemon wedges on the side.

Optional: Serve with crusty bread to soak up the sauce and a chilled glass of the same dry white wine used for cooking.