Vongole Linguine - White Sauce Recipe

Time30m

Serves4

Littleneck clams are simmered in olive oil, garlic, and white wine sauce. Served over a bed of al dente linguine!

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Ingredients

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1
Cook the Linguine
In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Drain and set aside.
2
Prepare the Clam Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3
Add Clams and Wine
Add the littleneck clams to the skillet, followed by the white wine. Stir gently to combine and cover the skillet. Cook for about 5-7 minutes, or until the clams have opened.
4
Combine Pasta and Sauce
Remove the clams from the skillet and set aside. Add the cooked linguine to the skillet, tossing to coat in the sauce. If necessary, add a splash of pasta water to loosen the sauce.
5
Serve
Return the clams to the skillet and toss with the linguine. Season with salt and black pepper to taste. Garnish with chopped parsley before serving.