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Linguine a la Vongole

Recipes

Ingredients

  • 1 lb (450 g) linguine

  • 2 lbs (900 g) fresh clams, scrubbed

  • 4 tbsp extra virgin olive oil

  • 4 cloves garlic, thinly sliced

  • ½ cup dry white wine

  • ½ tsp red pepper flakes (optional)

  • 2 tbsp fresh parsley, chopped

  • Salt and freshly ground black pepper

  • Lemon wedges (for serving)

Instructions:

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve ½ cup of pasta water before draining.

  2. Prepare the clams: In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant (about 1 minute).

  3. Add wine and clams: Pour in white wine and red pepper flakes. Add clams, cover, and cook for 5–7 minutes until clams open. Discard any that remain closed.

  4. Combine pasta and sauce: Add drained linguine to the skillet along with reserved pasta water. Toss to coat in the sauce.

  5. Finish and serve: Sprinkle with fresh parsley, season with salt and pepper, and serve with lemon wedges.