Italian
Linguine with Clams
Linguine alle vongole tossed with sweet littleneck clams, garlic, white wine, chili flakes and plenty of parsley.
- Briny, bright coastal flavor
- One-skillet sauce
- Restaurant-worthy at home
This is the pasta we make when the seafood counter has fresh littlenecks and the evening feels like the coast. The secret is finishing the linguine right in the briny clam juices so every strand soaks up the flavor of the sea. A knob of butter and a little lemon zest at the end pull the sauce together without making it heavy. It looks impressive but comes together in one skillet.
Instructions
Place the clams in a large bowl of cold water mixed with 2 tablespoons salt and let them sit for 20 minutes to purge sand. Lift them out with your hands, leaving the grit behind, and discard any with cracked shells or that stay open when tapped.
Bring a large pot of water to a boil and season it with 1 tablespoon kosher salt.
Add the linguine and cook until 2 minutes shy of al dente, since it will finish cooking in the sauce.
Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the garlic and cook for about 2 minutes, until pale gold, then stir in the red pepper flakes for 15 seconds.
Pour in the wine and simmer for 1 minute to cook off the raw alcohol.
Add the clams, cover the skillet and cook for 5 to 7 minutes, shaking the pan occasionally, until the shells open.
Transfer the opened clams to a bowl with tongs. Give any closed clams another 2 to 3 minutes, then discard any that still refuse to open.
Reserve 1 cup of pasta water, drain the linguine and add it to the skillet with the clam juices. Cook over medium-high heat, tossing, for about 2 minutes, until the pasta is al dente and has absorbed most of the liquid.
Add the butter, parsley, lemon zest and a splash of pasta water and toss until the sauce turns lightly creamy and coats the noodles.
Return the clams and any collected juices to the pan, toss once more, taste for salt and serve right away.
Test kitchen tips
- Buy clams the day you plan to cook them and store them in a bowl covered with a damp towel in the refrigerator, never sealed in plastic or submerged.
- Skip the grated cheese; in coastal Italian kitchens cheese is considered too strong for delicate clams.
- Two 6.5-ounce cans of chopped clams plus their juice can stand in for fresh clams; add them in step 9 just to heat through.
Nutrition per serving
- Calories
- 610
- Protein
- 27g
- Carbs
- 88g
- Fat
- 18g
- Fiber
- 4g
- Sugar
- 3g
- Sodium
- 720mg
Nutrition values are estimates calculated per serving. See our disclaimer.
