Linguini Vongole Recipe

Prepare clams

Inspect clams and discard any with broken shells or that do not close when tapped. Rinse under cold water, scrub shells with a stiff brush to remove grit, and soak in cold salted water for 20 minutes if very sandy to purge grit. Drain before cooking.

Boil pasta water

Bring 4 L (about 16 cups) of water to a rolling boil in a large pot. Add 2 tbsp kosher salt.

Cook linguini

Add 12 oz linguini to the boiling water and cook uncovered, stirring occasionally, until al dente (follow package directions, usually 8–10 minutes). Reserve 1 cup of pasta cooking water before draining. Do not rinse the pasta; set aside in the colander.

Steam clams

While pasta cooks, place a wide sauté pan or shallow pot over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When shimmering, add the cleaned clams and 3 tbsp dry white wine, cover with a lid, and steam for 4–6 minutes, shaking the pan once or twice, until clams open. Remove opened clams to a bowl; discard any clams that remain closed after 6 minutes. Reserve clam cooking liquid by pouring through a fine sieve into a small bowl and set aside (add to sauce in next section).

Build the sauce

In the same sauté pan used for clams, add remaining 3 tbsp olive oil and heat over medium. Add the thinly sliced 6 garlic cloves and the minced shallot and cook gently for 1–2 minutes until fragrant and translucent but not browned. Add 1 tsp red pepper flakes and 1 tsp black pepper and stir for 10 seconds.

Deglaze & combine liquids

Pour in the reserved clam cooking liquid and the 3 tbsp dry white wine and increase heat slightly to bring to a simmer. Let simmer 1–2 minutes to reduce slightly and concentrate flavor. Taste and add salt if needed. Stir in 1 tbsp fresh lemon juice.

Finish sauce

Add the reserved linguini and roughly half the chopped parsley to the pan. Toss to coat, adding up to 1 cup reserved pasta water a little at a time to create a silky emulsion that clings to the pasta. Fold in the steamed clams and gently toss just until heated through. Stir in 1 tbsp butter to enrich the sauce and adjust seasoning.

Divide the linguini vongole among 4 shallow bowls or plates. Sprinkle the remaining parsley over each portion. Serve with lemon wedges on the side for extra brightness. Offer freshly cracked black pepper and additional red pepper flakes at the table.