Linguine Alle Vongole (Clam Pasta)

Linguine alle Vongole, or clam pasta, combines fresh clams with perfectly cooked linguine in a delightful garlic and white wine sauce. This traditional Italian dish offers a simple yet satisfying meal that is reminiscent of seaside dining in Italy. The key processes include meticulously cleaning the clams, cooking the linguine to the ideal texture, and combining the ingredients with fresh parsley for a burst of flavor. Enjoy this dish for a cozy dinner that brings a piece of Italy to your table.

Ingredients

• 1/2 cup dry white wine
• 2 lbs clams, scrubbed
• 12 oz linguine
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup flat-leaf parsley, chopped

Instructions

1. Heat a large pot of water over high heat until boiling for the pasta. Add salt to taste.
2. In a large skillet over medium heat, warm the olive oil.
3. Add the minced garlic and red pepper flakes to the skillet and sauté until the garlic is golden and aromatic.
4. Pour the white wine into the skillet and add the scrubbed clams. Cover the skillet and let the clams steam until they all open, about 7 to 10 minutes.
5. While the clams are steaming, add the linguine to the boiling water and cook according to the package instructions until al dente.
6. Before draining, reserve one cup of the pasta cooking water.
7. Drain the linguine then add it to the skillet with the clams.
8. Incorporate the chopped parsley and mix gently, gradually adding enough reserved pasta water to moisten the mixture.
9. Adjust the seasoning, adding more salt or red pepper flakes if needed.
10. Serve the pasta warm, ideally in a white dish, garnished with additional parsley if desired.

Keywords: Dinner, Pasta, Clams, Garlic, Italian Cuisine

Spice Rack: Red Pepper Flakes, Parsley

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