Linguine Alle Vongole (Linguine with Clams) Recipe
Ingredients:
- 1 pound (450g) linguine
- 1/4 cup (60ml) extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- 2 pounds (900g) fresh clams, scrubbed and cleaned
- 1/2 cup (120ml) dry white wine
- 1 cup (240ml) clam juice or fish stock
- 1/4 cup fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions:
- Cook the Linguine:
- Bring a large pot of salted water to a boil. Add the linguine and cook until just al dente according to package instructions. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
- Prepare the Clams:
- In a large, deep skillet or saucepan, heat the olive oil over medium heat. Add the garlic and red pepper flakes (if using) and sauté until the garlic is fragrant and lightly golden, about 1-2 minutes.
- Cook the Clams:
- Add the clams to the skillet and pour in the white wine and clam juice or fish stock. Increase the heat to medium-high, cover the skillet, and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
- Combine and Finish:
- Add the cooked linguine to the skillet with the clams, along with the reserved pasta water. Toss everything together until the pasta is well coated with the sauce. Stir in the chopped parsley and season with salt and pepper to taste.
- Serve:
- Divide the linguine and clams among serving plates. Drizzle with a bit more olive oil, if desired, and serve with lemon wedges on the side.
Enjoy your delicious Linguine Alle Vongole!
