Linguine alle Vongole

Name: Linguine alle Vongole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 lbs littleneck clams (or manila clams), scrubbed; 1 lb linguine; 6 tbsp extra-virgin olive oil; 8 garlic cloves, thinly sliced; 1/2 tsp red pepper flakes; 1 cup dry white wine (such as Pinot Grigio); 1/2 cup fresh flat-leaf parsley, roughly chopped; 1 lemon, zested and juiced; 2 tsp kosher salt; 1 cup reserved pasta cooking water

Linguine tossed with littleneck clams steamed open in white wine, garlic, and olive oil - a Roman seafood pasta that is deeply savory and light at the same time.

40 minMediumServes 4520 cal/serving

ItalianDinnerStovetopPescatarianMediterraneanHigh ProteinNut-FreeDairy-FreePork-FreeCorn-Free

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Ingredients

4 lbs littleneck clams (or manila clams), scrubbed
1 lb linguine
6 tbsp extra-virgin olive oil
8 garlic cloves, thinly sliced
1/2 tsp red pepper flakes
1 cup dry white wine (such as Pinot Grigio)
1/2 cup fresh flat-leaf parsley, roughly chopped
1 lemon, zested and juiced
2 tsp kosher salt
1 cup reserved pasta cooking water

Instructions

1

Soak 4 lbs scrubbed littleneck clams (or manila clams) in a bowl of cold salted water for 20 minutes to purge any grit. Drain and scrub the shells.
2

Bring a large pot of well-salted water to a boil. Cook 1 lb linguine until 2 minutes short of al dente. Reserve 1 cup reserved pasta cooking water before draining.
3

While pasta cooks, heat 6 tbsp extra-virgin olive oil in a large wide pot over medium heat. Add 8 thinly sliced garlic cloves and 1/2 tsp red pepper flakes and cook, stirring, for 1-2 minutes until garlic is golden.
4

Add 1 cup dry white wine (such as Pinot Grigio) and increase heat to high. Add the clams, cover tightly, and steam for 4-6 minutes until all clams have opened. Discard any that stay shut.
5

Add the drained linguine to the pot. Toss vigorously over medium-high heat, adding splashes of pasta water as needed to create a glossy, emulsified sauce. Cook 2 minutes more.
6

Remove from heat. Squeeze in lemon juice and toss in the lemon zest and most of the 1/2 cup roughly chopped fresh flat-leaf parsley. Taste and adjust kosher salt.
7

Divide into bowls, making sure each serving has plenty of clams. Drizzle with more olive oil and scatter remaining parsley on top.

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Questions

What is Linguine alle Vongole?

Linguine tossed with littleneck clams steamed open in white wine, garlic, and olive oil - a Roman seafood pasta that is deeply savory and light at the same time. This reference files it under Italian dinner: made on the stovetop, rated medium and about 40 minutes start to finish.

How long does Linguine alle Vongole take?

As written, 40 minutes: 20 of prep and 20 of cooking. The longest single stretch is the hands-off wait in step 1, 20 minutes.

What should Linguine alle Vongole look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until garlic is golden.

Why save the pasta water for Linguine alle Vongole?

Step 2 reads: "Reserve 1 cup reserved pasta cooking water before draining." The water is full of starch. Added back as step 2 directs, it emulsifies the sauce so it clings to the pasta instead of pooling in the bowl.

What can I use instead of white wine in Linguine alle Vongole?

The entry for Linguine alle Vongole calls for 1 cup dry white wine (such as Pinot Grigio). In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Is Linguine alle Vongole spicy?

Moderately. The heat in Linguine alle Vongole comes from 1/2 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Linguine alle Vongole gluten-free?

Yes. The gluten in Linguine alle Vongole is 1 lb linguine, 1 cup reserved pasta cooking water. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

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