Linguine alle Vongole (Linguine with Clams)

Linguine alle Vongole (Linguine with Clams) ingredients

• 450 g linguine
• 2 lbs fresh littleneck clams
• 1/4 cup extra virgin olive oil
• 6 cloves garlic
• 1/2 tsp red pepper flakes
• 1 cup dry white wine (e.g., Pinot Grigio)
• 1/4 cup fresh parsley
• to taste kosher salt
• to taste freshly ground black pepper

How to make Linguine alle Vongole (Linguine with Clams)

1. **Purge the clams:** If not pre-purged, place the 2 lbs of scrubbed clams in a large bowl with cold water and 2 tablespoons of salt for 30 minutes to an hour. This encourages them to spit out any sand. Drain and rinse thoroughly.
2. Bring a large pot of heavily salted water to a rolling boil. Add the 450g linguine and cook according to package directions until al dente, typically 9-11 minutes.
3. While the pasta cooks, heat the 1/4 cup extra virgin olive oil in a large, deep skillet or Dutch oven over medium heat. Add the 6 thinly sliced garlic cloves and 1/2 teaspoon red pepper flakes. Sauté for 2-3 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
4. Pour in the 1 cup dry white wine. Increase the heat to medium-high and bring to a simmer, scraping up any browned bits from the bottom of the pan.
5. Add the purged clams to the skillet. Cover tightly and cook for 5-7 minutes, shaking the pan occasionally, until all the clams have opened. Discard any clams that do not open, as they may be dead.
6. Before draining the linguine, reserve about 1 cup (240ml) of the starchy pasta water. Drain the linguine.
7. Add the drained linguine directly to the skillet with the clams and sauce. Add 1/4 cup chopped fresh parsley and toss vigorously to combine everything, allowing the pasta to absorb the flavors of the sauce.
8. If the sauce seems too dry or thick, add a few tablespoons of the reserved pasta water, tossing until a glossy, emulsified sauce coats the pasta. Season with freshly ground black pepper to taste. You likely won't need extra salt due to the clams and pasta water.
9. Serve immediately in warm bowls, garnished with additional fresh parsley.

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