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Linguine alle Vongole

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Cook Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Pasta
Cuisine: Italian
Calories: 580

Ingredients
  

  • 12 oz Linguine
  • 24 Littleneck Clams Scrubbed and Cleaned
  • 2 tbsp Olive Oil
  • 4 clove Garlic Minced
  • 1/2 tsp Red Pepper Flakes Adjust to taste
  • 1/2 cup White Wine Dry
  • Fresh Parsley Chopped
  • Salt and Black Pepper

Method
 

  1. Equipment needed : Large pot for boiling linguine
  2. Cook the linguine in boiling salted water until al dente. Drain and keep some pasta water.
  3. In a large skillet, heat the olive oil over medium heat.
  4. Sauté the minced garlic and red pepper flakes until fragrant.
  5. Add the cleaned clams to the skillet and pour in the white wine. Cover and cook until the clams open, typically about 5-7 minutes.
  6. Toss the cooked linguine in the clam sauce, adding pasta water as needed.
  7. Season with salt, black pepper, and chopped fresh parsley.
  8. Discard any unopened clams before serving.