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
- Linguine
- Littleneck clams, scrubbed
- Extra virgin olive oil
- Garlic cloves, sliced thin
- Red pepper flakes
- Dry white wine
- Butter
- Fresh parsley, chopped
- Lemon
- Salt
Ingredients
Scale
Measurement units
- Linguine
- Littleneck clams, scrubbed
- Extra virgin olive oil
- Garlic cloves, sliced thin
- Red pepper flakes
- Dry white wine
- Butter
- Fresh parsley, chopped
- Lemon
- Salt
Instructions
Cook the pasta and start clams
Cook the pasta and start clams
Steam the clams and finish
Steam the clams and finish
Drizzle with oil
Drizzle with oil
Equipment: large skillet with lid
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.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
More to explore
