Linguine with Clams Recipe (Pasta alle Vongole)
Serves 55 mins prep15 mins cook
Linguine with clams or pasta alle vongole is a classic Italian recipe made in just 20 minutes! Littleneck clams are cooked in a white wine garlic sauce and tossed with freshly cooked linguine pasta.
2 servings
What you need
Instructions
0 Cook the linguine in a large pot of boiling salted water until al dente. 1 While the pasta is cooking, heat a large saute pan over medium heat on the stovetop with the olive oil. 2 Add the shallots and saute for 1-2 minutes until soft, then add the garlic and crushed red pepper flakes and cook for an additional minute. 3 Pour in the wine, add the clams, and then cover the pan with a lid. Let the clams steam in the white wine sauce for 5-7 minutes until they open. Any clams that don’t open after this time should be discarded since they may be bad. 4 Add 1 cup of the pasta cooking water to the pan with the clams and drain the remaining water from the linguine. 5 Add the cooked linguine to the pan with the clams, along with the butter, lemon zest, lemon juice, and chopped parsley. 6 Toss to combine everything together and then season with salt and pepper, to taste. Serve immediately topped with freshly grated parmesan cheese, if desired.View original recipe
