Linguini Alla Vongole Recipe
Fresh Middleneck Clams Steamed with a White Wine and Garlic Butter Sauce over House-Made Fresh Linguini
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Ingredients
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Pasta
Clam Sauce
Method
Pasta Preparation
- 1
Make the Pasta Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Using a fork, beat the eggs gently, gradually incorporating the flour until a dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll and Cut the Linguini
After resting, divide the dough into four portions. Keep the portions you are not using covered. Roll out one portion into thin sheets using a pasta machine or a rolling pin, then cut into linguini strips.
Clam Sauce Preparation
- 4
Clean the Clams
Rinse the clams under cold water. Soak them in a bowl of salted water for about 20 minutes to remove any sand, then rinse again.
- 5
Sauté Aromatics
In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and diced shallots. Sauté for about 2-3 minutes until fragrant.
- 6
Add Clams and Wine
Add the cleaned clams to the skillet along with the white wine. Cover and cook for 5-7 minutes until the clams open. Discard any clams that do not open.
- 7
Finish the Sauce
Stir in the butter until melted, then add in the chopped parsley, red pepper flakes, salt, and black pepper. Mix well to combine.
Combine and Serve
- 8
Cook the Linguini
In a large pot of salted boiling water, add the fresh linguini and cook for about 2-3 minutes until al dente. Drain the linguini, reserving some pasta water.
- 9
Combine Pasta and Sauce
Add the cooked linguini directly to the skillet with the clam sauce. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
- 10
Serve
Plate the pasta and clam sauce, garnishing with additional parsley if desired. Serve immediately.
