Linguine alle Vongole is a classic Italian dish that perfectly combines fresh clams, linguine, white wine, and garlic, with a hint of Calabrian chili for a touch of heat.
45 minutes
Linguine alle Vongole is a classic Italian dish that perfectly combines fresh clams, linguine, white wine, and garlic, with a hint of Calabrian chili for a touch of heat.
0 oz
tablespoons
Garlic, Thinly sliced
cloves
Crushed Calabrian Chili, chopped
teaspoons
Clams, rinsed and purged in water for 20 minutes
0 oz
cups
Flat Leaf Parsley, Chopped
tablespoons
Black Pepper, Freshly ground
to taste
1. Cook Pasta
Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion. Add about two teaspoons of salt per quart of water. Toss in the pasta and cook for about 30 seconds to 1 minute less than the package suggests for al dente. Reserve a cup of pasta water before draining.
2. Sweat Aromatics
In a skillet, heat the olive oil and sauté the garlic and Calabrian chili until the garlic becomes fragrant and softens.
3. Cook Clams
Add clams and white wine to the skillet, then cover it. Let the clams steam until they open. Remove the clams from the skillet onto a plate. Discard any clams that did not open. Keep a few clams in their shells for garnish and remove the rest from their shells.
4. Sauce Pasta
Transfer the cooked pasta directly into the skillet, along with a 1/4 cup of pasta water. Toss and stir the pasta in the sauce as it reduces to help form an emulsion. Seafood pastas often have a looser sauce than normal, given the salt content from clam brine. Feel free to leave this on the looser side.
5. Finishing Flavors
Once the pasta is cooked and the sauce has reduced to coat the pasta, add the parsley. Taste the pasta for seasoning, adjusting with salt. Add some lemon if you feel like it. Plate and serve.
Freshness is key. Opt for smaller clams like littlenecks or Manila clams as they tend to be more tender. Make sure your clams are clean, alive, and closed before cooking. If a clam is open, tap it gently, and if it doesn’t close, discard it.
Cook the clams just until they open. Overcooking can result in chewy, rubbery clams. Once they’re open, remove them promptly.
Toss the pasta with the clams and sauce off the heat to prevent overcooking. Use reserved pasta water to help emulsify the sauce and coat the linguine evenly. A final drizzle of high-quality olive oil can add a rich note.
Start with good-quality extra-virgin olive oil, fresh garlic, and a pinch of red pepper flakes. Sauté these ingredients until the garlic is fragrant but not browned.
Salt your pasta water so it tastes like the sea. Also, reserve some pasta water before draining to create an emulsified sauce that adheres to the pasta.
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