Restaurants›Teatro Ristorante›Linguine Vongole Recipe

Linguine Vongole Recipe

Inspired by Teatro Ristorante
Time45m
Serves4

clam, pangrattato, parsley

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Clams

In a large bowl, soak the clams in cold water for about 30 minutes to remove any sand. Rinse them under cold water and set aside.

2

Cook the Linguine

In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

3

Sauté Garlic

In a large skillet over medium heat, add olive oil and minced garlic. Sauté until the garlic is fragrant and golden, about 2 minutes.

4

Add Clams and Wine

Add the clams to the skillet, followed by the white wine and red pepper flakes. Cover and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.

5

Combine Linguine and Clams

Add the cooked linguine to the skillet with the clams. Toss to combine, adding reserved pasta water as needed to create a sauce.

6

Finish with Parsley and Pangrattato

Stir in the chopped parsley and season with salt and pepper to taste. Top with pangrattato before serving.