Clams with garlic, white wine, and parsley over linguine.
Linguine alle vongole is the Italian name. White version (bianco) is more traditional than red.
Littlenecks are best; Manila or cockles work too. No cheese - this is a firm rule in Italian cooking.
Ingredients
Scale
Measurement units
- 1 lb Linguine
- 3 lb Littleneck clams, scrubbed
- ⅓ cup Extra virgin olive oil
- 6 clove Garlic cloves, sliced thin
- ½ tsp Red pepper flakes
- 1 cup Dry white wine
- 3 tbsp Butter
- ⅓ cup Fresh parsley, chopped
- 1 whole Lemon
- ½ tsp Salt
Ingredients
Scale
Measurement units
- 1 lb Linguine
- 3 lb Littleneck clams, scrubbed
- ⅓ cup Extra virgin olive oil
- 6 clove Garlic cloves, sliced thin
- ½ tsp Red pepper flakes
- 1 cup Dry white wine
- 3 tbsp Butter
- ⅓ cup Fresh parsley, chopped
- 1 whole Lemon
- ½ tsp Salt
Instructions
Cook the pasta and start clams
Bring large pot of salted water to boil. Cook linguine until 2 minutes short of al dente; reserve 1 cup pasta water. Meanwhile, heat olive oil in large skillet over medium heat (325-350°F surface). Add garlic and red pepper flakes; cook 2 minutes until fragrant. Add wine, bring to boil.
Equipment
- large pot
- large skillet with lid
Ingredients
- linguine (1 lb)
- salt (for pasta water) (½ to taste)
- olive oil (⅓ cup)
- garlic, sliced (6 clove)
- red pepper flakes (½ tsp)
- white wine (1 cup)
Steam the clams and finish
Add clams to skillet, cover, and steam 5 to 7 minutes until clams open. Discard any that remain closed. Add drained pasta to skillet with butter, parsley, and 0.5 cup pasta water. Toss over heat 2 minutes until sauce coats pasta. Add more pasta water if needed.
Equipment
- large skillet with lid
Ingredients
- clams (3 lb)
- butter (3 tbsp)
- parsley (⅓ cup)
Drizzle with oil
Divide among warm bowls. Squeeze lemon over each serving. Drizzle with additional olive oil if desired. Serve immediately with crusty bread.
Ingredients
- lemon juice (1 whole)
Before you cook
Cook notes
- • Linguine alle vongole is the Italian name.
- • White version (bianco) is more traditional than red.
- • Littlenecks are best; Manila or cockles work too.
- • No cheese - this is a firm rule in Italian cooking.
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