Linguine alle Vongole
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Learn more →Ingredients
4 servings
- 4 lb littleneck clams (about 36–40 clams), scrubbed
- 1 lb linguine
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 1 cup dry white wine (such as pinot grigio or vermentino)
- 2 tbsp unsalted butter
- ½ cup fresh flat-leaf parsley, roughly chopped
- 1 tsp kosher salt, plus more for pasta water
For serving
- 1 lemon, cut into wedges (optional)
- crusty bread, for serving (optional)
Instructions
- 1
Place the scrubbed clams in a large bowl of cold salted water and let them soak for 30 minutes, then drain and rinse. Discard any clams with cracked shells or that remain open when tapped.
- 2
Bring a large pot of generously salted water to a boil. Add the linguine and cook, stirring occasionally, until just shy of al dente — tender but with a firm, chalky center — about 2 minutes less than the package directions. Reserve 1 cup of pasta cooking water before draining, then drain the pasta.
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