Linguine Con Vongole Recipe
Make Linguine Con Vongole Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & finishing
Clams & stock
Aromatics & sauce
Method
Pasta & finishing
- 1
- 2
Finish and serve
When clams and sauce are combined (see Clams & sauce section), return the drained linguine to the skillet with the clam sauce. Toss well over medium heat, adding up to 1 cup reserved pasta water a little at a time to create a silky sauce that clings to the pasta. Stir in 1 tbs extra-virgin olive oil and 1 cup finely chopped parsley. Adjust seasoning with sea salt and freshly ground black pepper (about 1 tsp). Transfer to warmed bowls and serve immediately with extra lemon wedges if desired.
Clams & stock
- 3
Purge and prep clams
If clams are sandy, soak them in cold salted water (about 1/4 cup salt per gallon) for 20–30 minutes, then rinse and scrub shells under cold running water. Discard any clams with cracked shells or that do not close when tapped.
- 4
Steam clams
In a large wide skillet or sauté pan with a tight-fitting lid, heat 1 tbs butter and 1 tbs olive oil over medium-high until shimmering. Add half the clams in a single layer, pour in 3 tbs dry white wine and 1 cup stock (or water), then cover and steam for 3–5 minutes, shaking the pan once, until most clams open. Use tongs to transfer opened clams to a bowl. Repeat with remaining clams. Discard any clams that remain closed after steaming.
- 5
Reserve clam liquid
Pour the cooking liquid through a fine-mesh sieve or cheesecloth into a bowl to remove grit and set aside. You should have about 1/2–1 cup of strained liquid; if short, supplement with reserved pasta water or stock.
Aromatics & sauce
- 6
Build the sauce
In the same large skillet used for steaming (wipe if needed), heat 1 tbs olive oil and 1 tbs butter over medium heat. Add the minced shallot and cook until translucent, about 1–2 minutes. Add the thinly sliced garlic and red pepper flakes and cook gently until fragrant and garlic is just turning pale golden, 1–1.5 minutes — do not burn.
- 7
Deglaze and reduce
Pour in the reserved strained clam liquid and the 3 tbs white wine. Increase heat to medium-high and bring to a simmer. Cook until liquid reduces slightly, about 2–3 minutes. Add lemon zest and 2 tbs lemon juice, and season with 1 tsp sea salt. Taste and adjust acidity or salt as needed.
- 8
Combine clams with sauce
Return the opened clams to the skillet and stir to coat in the sauce. Heat together for 1–2 minutes just to warm clams through. Keep some clams in shells (for presentation) and remove a few from shells to mix into the pasta if desired.