Linguine Vongole Recipe

Cooking Instructions

1. 1

   Prepare the clams

   Rinse the manila clams under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped.

2. 2

   Cook the linguine

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

3. 3

   Sauté garlic

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.

4. 4

   Add clams and wine

   Add the cleaned clams to the skillet, followed by the white wine. Cover and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.

5. 5

   Combine pasta and sauce

   Add the cooked linguine to the skillet with the clams. Toss to combine, adding reserved pasta water as needed to create a light sauce. Season with salt and black pepper to taste.

6. 6

   Finish with parsley

   Remove from heat and stir in chopped fresh parsley. Serve immediately, garnished with additional parsley if desired.