Linguine alle Vongole

Linguine alle Vongole is a cherished Italian pasta dish that brings together linguine and fresh clams in a delicious white wine and garlic sauce. This recipe showcases a balance of both simplicity and refinement, making it a great choice for a special dinner or a weekend indulgence. The clams’ briny flavor, combined with the aromatic garlic and fresh herbs, results in a dish that is light yet fulfilling. This seafood pasta captures the essence of Italian coastal cuisine, offering a delightful dining experience.

Ingredients

• 1 lb linguine pasta
• 2 dozen fresh clams, scrubbed
• 1/2 cup dry white wine
• 3 Tbsp olive oil
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped

Instructions

1. Cook linguine according to the package instructions until al dente. Drain and set aside.
2. In a large pan, heat olive oil over medium heat.
3. Add minced garlic and red pepper flakes to the pan; cook for about 1 minute until fragrant.
4. Add the clams and white wine to the pan. Cover with a lid and cook for approximately 6-8 minutes until the clams open. Discard any clams that do not open.
5. Season with salt and black pepper, taking care to use sparingly as the dish is naturally briny.
6. Add the cooked linguine to the pan and toss it with the clams and sauce.
7. Sprinkle with chopped fresh parsley before serving.

Keywords: Quick Meals, Linguine, Seafood, Clams, Pasta

Spice Rack: Red Pepper Flakes

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