Linguini Con Vongole Recipe
Littleneck clams, red or white sauce served over linguini
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Clams
Rinse the littleneck clams under cold water to remove any sand or grit. Set aside.
- 2
Cook the Linguini
In a large pot, bring salted water to a boil. Add linguini and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguini.
- 3
Sauté the Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing until fragrant (about 1 minute).
- 4
Add the Clams and Wine
Add the cleaned clams to the skillet. Pour in the white wine and cover the skillet. Cook for about 5-7 minutes, or until the clams open up. Discard any clams that remain closed.
- 5
Combine and Finish
Add the cooked linguini to the skillet, tossing to combine. If the mixture is too dry, add reserved pasta water as needed. Season with salt and black pepper to taste.
- 6
Garnish and Serve
Remove from heat and sprinkle with fresh parsley. Serve immediately with lemon wedges on the side.
