Serves 2
55 min
Linguine alle Vongole
Recipe GLPRefb3357f810b35
A classic Italian pasta dish featuring fresh linguine tossed with tender clams in a light, garlicky white wine broth infused with red pepper flakes. The clams release their natural briny juices while cooking, creating a delicious sauce that coats every strand of pasta. Simple, elegant, and bursting with fresh seafood flavor.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 pounds cockles (clams)
1/2 cup dry white wine, divided
2 tablespoons roughly chopped fresh flat-leaf parsley
2 garlic cloves, minced
6 ounces fresh linguine
2 tablespoons olive oil
1 to 2 teaspoons crushed red pepper flakes
2 tablespoons unsalted butter
Kosher salt, to taste
Directions
Scrub the clam shells under cool running water to remove any algae, seaweed, or debris from the surface.
Place the cleaned clams in a large bowl or sink and cover them with cold water. Allow them to soak for at least 30 minutes. Any sand inside the shells will settle to the bottom. If desired, drain, rinse the bowl, refill with fresh cold water, and soak for another 30 minutes. Once the soaking is complete, rinse the clams one final time and set aside.
Bring a large pot of water to a boil over high heat. Add a generous pinch of kosher salt to the water.
Add the fresh linguine to the boiling salted water and cook for about 2 minutes to partially soften the pasta. Drain the pasta in a colander and set aside.
In a large skillet, heat the olive oil and butter together over medium-high heat until the butter is melted and the mixture is hot. Add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant. Pour in 1/4 cup of the white wine and add the clams to the skillet. Cover the skillet and let the clams cook for about 5 minutes, until all the shells have opened. Discard any clams that did not open.
Using tongs, carefully remove the cooked clams from the skillet and transfer them to a bowl. Add the remaining 1/4 cup of white wine to the skillet, then add the partially cooked linguine. Toss the pasta with the wine and pan juices, continuing to cook over medium heat until the pasta reaches al dente texture and absorbs the flavorful liquid, about 2 to 3 minutes.
Return the cooked clams to the skillet with the pasta. Sprinkle the fresh parsley over the top and toss everything together gently to combine. If the pasta appears too dry, drizzle with a small amount of additional high-quality olive oil. Divide between serving bowls and serve immediately while warm, alongside crusty bread for soaking up the sauce.
