Linguine Alla Vongole Recipe
Littleneck clams & linguine pasta with your choice of zesty red or white sauce.
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Ingredients
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Pasta
Clams
Sauce Options
Method
Preparation
- 1
Clean the Clams
Place the littleneck clams in a bowl of cold water and let them soak for about 30 minutes to remove any sand. Rinse them under cold running water to ensure they are clean.
- 2
Cook the Pasta
In a large pot, bring salted water to a boil. Add the linguine pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Cooking the Clams
- 3
Sauté Garlic
In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and red pepper flakes, sautéing until fragrant (about 1-2 minutes).
- 4
Add Clams and Wine
Add the cleaned littleneck clams to the skillet and pour in the white wine. Cover the skillet and cook for about 5-7 minutes, or until the clams open up. Discard any clams that do not open.
- 5
Add Pasta and Sauce
Add the cooked linguine to the skillet with the clams. If using a red sauce, stir in the crushed tomatoes and fresh basil. If using a white sauce, stir in the heavy cream and grated Parmesan cheese. Toss everything together, adding reserved pasta water as needed to reach desired consistency.
Garnish and Serve
- 6
Garnish with Parsley
Sprinkle the chopped fresh parsley over the linguine alla vongole before serving.
- 7
Serve Hot
Plate the pasta and clams and serve immediately, with extra grated cheese or crushed red pepper on the side if desired.