Linguine alle vongole, or linguine with clams, is a classic Italian dish from the Campania region. It’s made with linguine pasta, fresh clams, garlic, white wine, and parsley. This dish is simple, elegant, and delicious!
Linguine alle Vongole
Ingredients
- 1 pound linguine
- 2 pounds fresh clams, scrubbed and rinsed
- 1/4 cup extra-virgin olive oil 4 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, according to package instructions.
- While the linguine cooks, heat the olive oil in a large skillet over medium heat.
- Add the garlic and red pepper flakes to the skillet and sauté until the garlic is fragrant, about 1 minute.
- Add the clams to the skillet and pour in the white wine. Cover the skillet and simmer until the clams open, about 5-7 minutes.
- Remove any unopened clams and discard them. Stir in the butter and parsley and season with salt and black pepper to taste.
- When the linguine is done, reserve 1 cup of the pasta cooking water, then drain the linguine and return it to the pot.
- Add the clam mixture to the pot with the linguine and toss to coat the noodles evenly.
- If the sauce seems too dry, add a little bit of the reserved pasta cooking water to moisten it.
- Serve hot, garnished with additional chopped parsley, if desired.
