Linguine Alle Vongole Recipe

Pasta & Risotto

1. 1

   Clam prep

   Scrub all clams under cold running water and discard any that are cracked or that do not close when gently tapped.

2. 2

   Boil water and cook pasta

   Fill a large pot with water and bring to a rolling boil. Add 1–2 tablespoons of kosher salt per liter of water, then add linguine. Cook until al dente according to package instructions.

3. 3

   Make garlic oil base

   While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté 1 minute until fragrant but not browned.

4. 4

   Steam clams

   Add the whole clams to the skillet with the garlic oil. Pour in the dry white wine. Cover and cook until clams have opened, about 5–7 minutes. Discard any clams that do not open.

5. 5

   Prepare chopped clam meat

   Remove opened clams from their shells. Chop the meat to yield about 1/2 cup; set aside. If desired, reserve a few whole clams in their shells for garnish.

6. 6

   Finish the sauce

   Turn off heat. Stir in butter until melted, then add lemon juice and lemon zest. Season with black pepper.

7. 7

   Combine clams with chopped meat

   Return the chopped clam meat to the pan and simmer 1–2 minutes to meld flavors. Taste and adjust salt and pepper as needed.

8. 8

   Toss pasta with sauce

   Reserve 1/2 cup of the pasta cooking water. Drain the linguine and add it to the clam sauce. Toss to coat, adding reserved water as needed to create a glossy, saucy sheen.

9. 9

   Finish and serve

   Stir in chopped parsley. Taste and adjust with additional lemon juice or zest if desired. Serve immediately, with any reserved clams in shells as garnish.