Linguine alle Vongole (Clams)

Linguine alle Vongole (Clams) ingredients

• 2 lbs fresh littleneck clams
• 1 lb linguine
• 1/2 cup extra virgin olive oil
• 5-6 cloves garlic
• 1/2 cup dry white wine (e.g., Pinot Grigio)
• 1/2 tsp red pepper flakes
• 1/2 cup fresh parsley
• to taste salt
• to taste black pepper

How to make Linguine alle Vongole (Clams)

1. Clean the 2 lbs of fresh littleneck clams: Submerge them in a large bowl of cold, heavily salted water (about 1 tablespoon salt per quart of water) for at least 30 minutes, or up to 2 hours, changing the water once or twice. This encourages them to expel any sand. Discard any clams that are open and do not close when gently tapped.
2. Bring a large pot of heavily salted water to a rolling boil for the linguine.
3. While the water heats, thinly slice the 5-6 cloves of garlic. Chop the 1/2 cup fresh parsley.
4. In a large, deep skillet or Dutch oven, heat the 1/2 cup extra virgin olive oil over medium heat. Add the sliced garlic and 1/2 teaspoon red pepper flakes. Cook gently for 2-3 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
5. Add the cleaned clams to the skillet. Pour in the 1/2 cup dry white wine. Increase the heat to high, cover the skillet tightly, and steam the clams for 5-8 minutes.
6. While the clams steam, add the 1 lb linguine to the boiling water and cook according to package directions until very al dente (about 2 minutes less than recommended package time).
7. Check the clams: they are done when they have opened. Use tongs to remove and discard any clams that haven't opened after 8 minutes of steaming.
8. Using tongs, transfer the very al dente linguine directly into the skillet with the clams and their flavorful juices. Add the chopped fresh parsley.
9. Toss vigorously over medium-high heat for 2-3 minutes, allowing the pasta to finish cooking and fully absorb the clam sauce. Add a splash or two of reserved pasta water if the sauce becomes too dry or sticky.
10. Remove from heat. Season with black pepper to taste (the clam juices are naturally salty, so taste before adding additional salt). Serve immediately, ensuring each plate has a good portion of clams and a generous amount of the emulsified sauce.

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