Linguine with Clams Recipe (Pasta alle Vongole)
Serves 5
5 mins prep
15 mins cook
20 mins total
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.
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Cook the linguine in a large pot of boiling salted water until al dente.
While the pasta is cooking, heat a large saute pan over medium heat on the stovetop with the olive oil.
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.
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.
Add 1 cup of the pasta cooking water to the pan with the clams and drain the remaining water from the linguine.
Add the cooked linguine to the pan with the clams, along with the butter, lemon zest, lemon juice, and chopped parsley.
Toss to combine everything together and then season with salt and pepper, to taste. Serve immediately topped with freshly grated parmesan cheese, if desired.
