4.5 from 96 votes
Easy Linguine with Clam Sauce (Linguine con Vongole)
Easy Linguine with Clam Sauce combines tender linguine pasta with a richly flavored clam sauce made from fresh clams, olive oil, garlic, white wine, clam juice, and crushed tomatoes. The sauce offers a savory broth accented by red chile flakes and fresh parsley, making a classic seafood pasta with bright, briny notes and a hint of heat.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Course:
Main Course
Cuisine:
Italian
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.
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