Linguine Vongole Recipe
Fresh-made pasta with a mound of bottarga, clams, and white wine sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Clam Sauce
Method
Pasta Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Using a fork, gradually incorporate the flour into the eggs until a rough dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll Out the Pasta
After resting, divide the dough into four pieces. Roll each piece through a pasta machine or with a rolling pin until thin. Cut into linguine shape.
Clam Sauce Preparation
- 4
Clean the Clams
Soak the fresh clams in cold water for at least 30 minutes to remove sand and grit. Rinse and set aside.
- 5
Cook the Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 1-2 minutes.
- 6
Add the Clams and Wine
Add the cleaned clams to the skillet. Pour in the white wine and sprinkle with red pepper flakes. Cover and cook for about 5-7 minutes, or until the clams open.
- 7
Finish the Sauce
Once the clams are open, remove from heat and stir in chopped fresh parsley and bottarga. Season with salt and pepper to taste.
Combine and Serve
- 8
- 9
- 10
Serve
Serve immediately, garnished with additional bottarga and fresh parsley if desired.
