Linguine Alle Vongole Recipe

Bring water to a boil

Fill a large pot with about 4-5 liters (or enough for free pasta movement) of water and bring to a rolling boil. Add 1 tbsp salt when boiling.

Cook linguine

Add 12 oz linguine and cook until just shy of al dente (about 10-11 minutes or according to package but subtract 1-2 minutes). Reserve 1 cup of pasta cooking water before draining, then drain the pasta.

Clean clams

Rinse clams under cold running water. Discard any with cracked shells or that do not close when tapped. If needed, soak clams in cold salted water for 20 minutes to expel sand, then rinse again.

Sweat garlic

In a large wide skillet or sauté pan over medium heat, add 3 tbsp extra-virgin olive oil and 1 tbsp butter. When the butter melts and oil shimmers, add 4 thinly sliced garlic cloves and 1 tsp red pepper flakes. Cook gently for 1-2 minutes until fragrant and the garlic is lightly golden (do not brown).

Add wine and clams

Increase heat to medium-high, add 3/4 cup dry white wine and bring to a simmer. Add the cleaned clams, cover the pan, and steam for 4-6 minutes, shaking the pan once or twice, until most clams have opened. Use tongs to remove any clams that open; discard any that remain closed after 6 minutes.

Finish sauce

When clams have opened, remove the pan lid. Use a slotted spoon to transfer several opened clams to a bowl (reserve for plating). Continue simmering for 30 seconds. Taste the cooking liquid and add up to 1 tsp coarse salt and 1 tsp freshly ground black pepper as needed (the clams add brininess so season cautiously).

Add the drained linguine directly to the pan with the clams and sauce. Toss to combine over medium heat. Add reserved pasta water, a few tablespoons at a time, to loosen and emulsify the sauce until the pasta is perfectly coated (use about 1/2 cup, reserve remainder if needed).

Add half of the chopped flat-leaf parsley and 1 tbsp fresh lemon juice. Toss again for 30 seconds. If desired, stir in the reserved clams and remove from heat. Taste and adjust seasoning with additional salt, pepper, or lemon juice.

Plate the linguine alle vongole, sprinkle remaining parsley over the top, add lemon wedges on the side, and serve immediately.