Italian Linguine with Clams (Linguine alle Vongole)

Italian Linguine with Clams (Linguine alle Vongole)

A classic Italian seaside favorite, Linguine alle Vongole highlights the delicate brininess of fresh littleneck clams simmered in a fragrant sauce of garlic, white wine, and red pepper flakes. The pasta is finished directly in the clam-infused broth, creating a silky, emulsified sauce enriched with cold butter and brightened with fresh parsley. Light, aromatic, and deeply savory, this dish stands out for its simple technique, clean flavors, and the natural salinity of the clams that make every bite taste unmistakably coastal Italian.

Ingredients:

• 3 lbs (1.8kg) littleneck clams, washed and soaked in salt water
• 2/3 lb (0.3 kg) dried linguine
• 1/3 cup (78 ml) extra-virgin olive oil, plus more to finish
• 1 ½ tsp (7.4 ml) red pepper flakes
• 12 cloves garlic, chopped
• ½ cup (118 ml) dry white wine
• ½ cup (118 ml) chopped fresh parsley
• ½ cup (118 ml) cold butter, cubed
• Salt as needed

Method:

Add the linguine to a large pot of lightly salted boiling water and cook until just shy of al dente, about 1 minute less than the cook time on the package instructions. Reserve 1 cup (237 ml) of pasta cooking water.

Meanwhile, heat 1/3 cup (78 ml) of olive oil in a large skillet over medium heat. Add the garlic and cook for 3 minutes, stirring occasionally. Add the red pepper flakes and cook for another minute. Add the white wine and clams, increase the heat to high, and cover the skillet. Cook for about 5 minutes, checking regularly and transferring clams to a bowl as they open. Discard any clams that do not open from cooking, leaving the liquid behind in the skillet.

Once all the clams have been transferred to the bowl, add the reserved pasta water and cook for 3-4 minutes to reduce the sauce. Take the sauce off the heat and stir in the cold butter 1 cube at a time.

Turn the heat back on to medium and add the pasta to the skillet. Cook, stirring the pasta constantly, until the sauce starts to cling to the linguine, about 1-2 minutes.

Once the pasta is cooked and the sauce has thickened, taste for seasoning and add more salt only if necessary, as the clams add a lot of salinity. Take the pasta off the heat and stir in half the parsley and a splash of olive oil.

Serve, topped with the remaining parsley and the clams in their shells.