Linguine alle Vongole (Linguine with Clams)
Description
Linguine alle Vongole is an elegant Italian dish made with fresh clams simmered in garlic, olive oil, and white wine, tossed with al dente linguine and finished with parsley and a touch of chili. It’s clean, vibrant, and full of coastal flavor — perfect for warm evenings or when you want something special in under 30 minutes.
Ingredients
Instructions
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Clean the Clams
Place clams in a bowl of cold salted water and let them soak for 20–30 minutes to purge any sand.
Scrub shells if needed and discard any cracked or open clams that don’t close when tapped.
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Boil the Pasta
Bring a large pot of well-salted water to a boil.
Cook the linguine until just shy of al dente. Reserve 1 cup of pasta water before draining.
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Sauté Garlic and Cook Clams
While pasta cooks, heat olive oil in a deep pan over medium heat.
Add sliced garlic and chili flakes. Sauté for 1 minute until fragrant.
Add the clams and white wine, then cover with a lid and let steam for 5–7 minutes, shaking the pan occasionally, until all clams open. Discard any that stay shut.
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Combine and Toss
Add the drained pasta directly into the pan with the clams and sauce.
Toss everything gently to coat in the briny, garlicky liquid.
Add a splash of reserved pasta water to loosen the sauce if needed. Let it cook together for 1–2 minutes.
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Garnish and Serve
Remove from heat. Sprinkle with fresh parsley and lemon zest (if using).
Serve immediately with crusty bread and a glass of chilled white wine.
