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.
Ingredients
- 4 lbs littleneck clams (or manila clams), scrubbed
- 1 lb linguine
- 6 tbsp extra-virgin olive oil
- 8 cloves 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
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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.
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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.
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3
While pasta cooks, heat 6 tbsp extra-virgin olive oil in a large wide pot over medium heat. Add 8 cloves thinly sliced garlic cloves and 1/2 tsp red pepper flakes and cook, stirring, for 1-2 minutes until garlic is golden.
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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.
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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.
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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.
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7
Divide into bowls, making sure each serving has plenty of clams. Drizzle with more olive oil and scatter remaining parsley on top.