Linguine alle Vongole
Some recipes prove that simple ingredients really are the best. This Linguine alle Vongole combines sweet clams, garlic, white wine, and fresh herbs into a silky sauce that clings to every bite of pasta. Briny clams, bright lemon, and plenty of garlic bring a taste of the seaside to every forkful.
Ingredients
- Kosher salt
- 1 lb linguine
- 6 tbsp extra-virgin olive oil
- ½ cup shallots finely chopped (about 2)
- 6 cloves garlic coarsely chopped
- 1 cup dry white wine Pinot Grigio, Chardonnay, or Sauvignon Blanc
- ½ tsp red pepper flakes
- 2 lbs littleneck clams (40–45) scrubbed clean
- ¼ cup fresh flat-leaf parsley (+ 2 tbsp) finely chopped
- 3 tbsp unsalted butter
- 1 tsp lemon zest plus more to taste
- 1 tbsp lemon juice plus more to taste
Instructions
- Bring a large pot of salted water to a boil. Cook linguine until just shy of al dente. Reserve ½ cup pasta water, then drain (do not rinse).
- Heat olive oil in a large deep sauté pan over medium-high heat. Add shallots and garlic and sauté until fragrant and lightly golden, about 30 seconds.
- Add white wine, red pepper flakes, clams, salt, and ¼ cup parsley. Cover and cook 6–8 minutes until clams open. Discard any unopened clams.
- Add linguine directly into the pan. Toss well, cooking 1–2 minutes until pasta absorbs the sauce. Add pasta water as needed to loosen.
- Remove from heat. Stir in butter, lemon zest, lemon juice, and remaining parsley. Toss until glossy and combined.
- Taste and adjust seasoning. Serve immediately.
Notes
Storage *Best eaten immediately.
- Fridge: Store leftovers in an airtight container., for up to 1 day.
- Reheating: Reheat gently in a pan with a splash of water or stock.
- Avoid high heat to prevent rubbery clams.
- Freezer: Not recommended.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife