Easy Linguine with Clam Sauce (Linguine con Vongole)
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Easy Linguine with Clam Sauce (Linguine con Vongole)
Description
This recipe uses dried linguine boiled in salted water to al dente, providing a slightly firm texture to hold the clam sauce. The sauce starts with gently sautéing sliced garlic in extra virgin olive oil until golden, which infuses the oil with aroma. Fresh clams are then added briefly before pouring in white wine, clam juice, crushed tomato, and red chile flakes, creating a flavorful liquid base.
The clams steam under a lid until they open and the sauce reduces and thickens slightly, concentrating flavors. Once the pasta is drained, it’s combined with the clam mixture and tossed with chopped Italian parsley for freshness. Adjusting the sauce’s consistency with reserved pasta water helps coat the noodles evenly without being too thick.
This dish serves well immediately as a light seafood entrée. The combination of tender pasta, al dente clams, and the bright, slightly spicy broth delivers a well-balanced and traditional Italian pasta preparation.
Ingredients
- 1 pound linguine dried
- kosher salt
- ¼ cup extra virgin olive oil
- 4 cloves garlic , thinly sliced
- 2 pounds clam about 48-50, small in shells, such as cockles or baby clams
- 1 cup white wine dry
- ½ cup clam juice
- 1 medium tomato , crushed well with your fingers and the skins removed
- ¾ teaspoon red chile flakes
- ¼ cup Italian parsley chopped, fresh
- black pepper freshly ground
Instructions
- Fill a large pot with water and bring to a boil. Season generously with kosher salt and add the linguine, cooking until tender but al dente.
- As the pasta cooks, get started on the sauce. Heat a large sauté pan over medium heat and add the olive oil with the garlic and cook, stirring, until golden. Add the clams and cook, stirring, for 1 minute. Add the wine, clam juice, tomatoes, and red pepper flakes and stir. Cover, reduce to a simmer, and cook until the clams open and the liquid has reduced and thickened slightly, about 5 minutes.
- Once the pasta is done cooking, reserve ¼ cup of the pasta cooking water and drain the linguine. Add the pasta to the clams and sauce and toss in the parsley. Season with salt and pepper to taste and toss until the pasta is evenly coated. If the sauce is too thick, add some of the reserved pasta water a little at a time. Cook over low heat for 1-2 minutes and serve immediately.
User Reviews
Overall Rating
4.5
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