Description
Linguine with Clams (Linguine alle Vongole) is a classic Italian pasta dish featuring tender littleneck clams simmered in a fragrant sauce of garlic, olive oil, white wine, lemon juice, and fresh parsley. The linguine is cooked just shy of al dente and then finished by tossing it in the flavorful clam broth, creating a perfect balance of briny seafood and zesty brightness. This elegant yet simple dish is perfect for seafood lovers and makes an impressive meal served with crusty bread for dipping.
Ingredients
Scale
Clams and Sauce
- 3 to 4 pounds littleneck clams, cleaned
- 1/4 cup olive oil, plus additional for serving
- 5 to 8 cloves garlic, chopped (adjust for preferred garlic intensity)
- 1/4 to 1/2 teaspoon crushed red pepper flakes (to taste)
- 1 cup dry white wine
- 1/4 cup fresh lemon juice (adjust to taste)
- 3 tablespoons unsalted butter
- 1/3 cup chopped fresh parsley, plus 2 tablespoons for garnish
- Kosher salt
Pasta
- 1 pound linguine
Instructions
- Clean and Sort Clams: Follow proper cleaning methods for littleneck clams to remove any sand or grit. Ensure clams are sorted, discarding any that are cracked or open and do not close when tapped.
- Cook Linguine: Bring a large pot of salted water to a boil. Add linguine and cook until about 1 minute shy of al dente, approximately 8 minutes. Drain, reserving 1/2 to 1 cup of pasta water.
- Sauté Garlic and Peppers: In a deep skillet or braiser (12-14 inches), heat 1/4 cup olive oil over medium heat. Add chopped garlic and crushed red pepper flakes, sautéing while stirring until garlic is lightly browned and fragrant, about 1-2 minutes.
- Steam Clams: Add white wine, lemon juice, and the clams to the skillet. Cover and steam over medium-high heat, shaking the pan occasionally, until clams open, about 5-8 minutes. Remove clams as they open and place in a foil-tented bowl. Discard any clams that remain closed after 10-13 minutes.
- Finish Sauce: Whisk 3 tablespoons of unsalted butter into the simmering clam broth in the pan to create a rich, flavorful sauce.
- Toss Linguine in Sauce: Add the drained linguine to the skillet and toss to coat in the sauce. Cook together for about 2 minutes until the linguine reaches al dente texture. Add reserved pasta water gradually if the sauce appears too dry.
- Add Parsley and Season: Stir in chopped fresh parsley. Adjust seasoning with kosher salt, additional red pepper flakes, and lemon juice as desired for brightness and spice.
- Prepare Clams for Serving: Optionally remove meat from half the clams and stir into the pasta, leaving the other half whole for guests to shell themselves, creating a pleasing presentation and texture variation.
- Garnish and Serve: Drizzle additional fruity olive oil over the dish. Garnish with remaining parsley and fresh lemon wedges. Serve immediately, accompanied by crusty bread to soak up the delicious sauce.
Notes
- To ensure clams are grit-free, soak them in cold salted water for at least 20-30 minutes before cooking.
- Use a dry, crisp white wine that you enjoy drinking as it deeply influences the sauce’s flavor.
- Adjust garlic and red pepper flakes according to your preference for mild or spicy flavors.
- Be careful not to overcook clams to keep them tender and to avoid toughness.
- If gluten is a concern, substitute linguine with a gluten-free pasta alternative.
- The sauce should remain brothy yet cling lightly to the noodles; use reserved pasta water to adjust consistency as needed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Linguine alle Vongole, clam pasta, seafood pasta, Italian linguine recipe, white wine clam sauce
