Linguine Vongole Recipe

Cooking Instructions

1. 1

   Prepare the Clams

   In a large bowl, soak the manila clams in cold water for about 20 minutes to remove any sand. Rinse under cold water and set aside.

2. 2

   Cook the Pasta

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

3. 3

   Sauté Ingredients

   In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add cherry tomatoes and chili flakes, cooking for another 2-3 minutes until tomatoes soften.

4. 4

   Add Clams and Wine

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

5. 5

   Combine Pasta and Sauce

   Add the drained linguine to the skillet and toss to combine with the clams and sauce. If the mixture seems dry, add some reserved pasta water until desired consistency is reached.

6. 6

   Garnish and Serve

   Remove from heat and stir in chopped parsley, grated Parmesan, salt, and black pepper to taste. Serve immediately, garnished with more Parmesan if desired.