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

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.

Questions

Can I make Linguine alle Vongole gluten-free?

Yes. The gluten in this entry 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.

How long does Linguine alle Vongole keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Linguine alle Vongole?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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