Linguine alle Vongole
With this lockdown we’re all experiencing, a lot of pantries are getting cleared out (maybe for the first time in years?
Just sayin’…). I had boxes of pasta that needed some love, and it didn’t take long to come up with the perfect recipe! I’ve been making Linguine alle Vongole for years. Whenever I can find nice fresh clams, I’m in! Being that this is such an easy and delicious recipe, you’ll wonder why you haven’t made it before. Clams, garlic, olive oil, white wine…pretty darn simple. I hope you love it as much as I do!
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Linguine alle Vongole
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
- 1 pound linguine or spaghetti
- 2 large garlic cloves, finely chopped
- 1 tsp crushed red pepper flakes (or to taste)
- 1/3 cup olive oil
- 3 pounds small clams
- 1 cup clam juice
- 1 cup dry white wine
- Kosher salt
- 1 cup fresh Italian parsley, finely chopped
Instructions
Bring 3 quarts of water to a boil in a 5-quart pot. Season with salt; add pasta and cook, stirring occasionally, until al dente, about 9 minutes. Drain.
Meanwhile, in a large saucepan over medium heat, warm the garlic and crushed red pepper flakes in the olive oil until the garlic golden brown, about 1 minute.
Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open, about 3-5 minutes.
Transfer pasta to a large serving bowl. Add the clams, sauce and parsley and toss well. Serve immediately.
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