Linguini Vongole Recipe
steamed little necks, minced clams with garlic, butter, white wine sauce, herbs
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Ingredients
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PASTA
Method
PASTA
- 1
Cook the Linguini
In a large pot of salted boiling water, cook the linguini according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest. Set aside.
- 2
Prepare the Clams
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 3
Add Wine and Clams
Pour in the dry white wine and bring to a simmer. Add the little neck clams and cover the skillet. Steam the clams for about 5-7 minutes or until they open up.
- 4
Combine Ingredients
Once the clams are opened, add the minced clams, fresh parsley, red pepper flakes, salt, and black pepper to the skillet. Stir to combine and cook for an additional 2 minutes.
- 5
Toss with Pasta
Add the drained linguini to the skillet. Toss everything together, using reserved pasta water if needed to loosen the sauce.
- 6
Serve
Serve the linguini vongole hot, garnished with extra parsley and a sprinkle of red pepper flakes if desired.