Description
Linguine with White Clam Sauce (Linguine alle Vongole) is a classic Italian seafood dish that combines tender clams, garlic, white wine, and fresh parsley for a light, yet flavorful meal.
Ingredients
Scale
- 1 1/2 dozen littleneck clams or 2 (6.5 ounce ) cans chopped clams
- 12 ounces linguine
- 1 tablespoon flour
- 3 tablespoons olive oil
- 5 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup white wine
- 1 (8-ounce) bottle clam juice (or use the juice from canned clams)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, plus more for garnish
Instructions
- In a bowl, mix the flour with cold water. Add the clams and allow them to soak for about 10 minutes. Discard any clams that are cracked or open.
- While the clams are soaking, heat the olive oil in a deep pan. Add the minced garlic and crushed red pepper. Allow the garlic to infuse the oil for about 2 to 3 minutes, without browning.
- Pour in the wine and cook for another two minutes.
- Add the clam juice and turn up the heat to just under a boil.
- While the sauce is heating, start cooking the pasta in salted water.
- Rinse the clams and add them to the sauce. Cover and allow them to steam open.
- Remove opened clams to a bowl as they finish cooking. Discard any that remain unopened.
- Reduce the heat, add the al dente pasta directly to the clam sauce from the pot, and return the reserved clams to the pan. Add fresh chopped parsley and toss to coat.
- Cook for another two minutes to warm the clams through, and finish cooking the pasta.
- Transfer to a serving bowl, garnish with more fresh parsley, and optionally add lemon zest and lemon wedges.
- ENJOY!
Notes
- Use fresh clams, if possible. Middlenecks can be used as a substitute for littleneck clams.
- If using canned clams, use the liquid from the can as the clam juice. Add the canned clams after the pasta is added.
- Use a dry white wine. Pinot Grigio or Sauvignon Blanc work best.
- Easily replace the linguine with spaghetti or fettuccini.
- Use gluten-free pasta for a gluten-free linguine with clams dish.
- Cook the pasta just to al dente. It will finish cooking in the sauce.
- As the clams steam open, remove and reserve them in a bowl. This will ensure the clams do not overcook and become rubbery.
- Optionally, garnish with fresh lemon zest and/or Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Pasta
- Method: Easy
- Cuisine: Italian