Linguine with Clams (Linguine alle Vongole)
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Clam Cleaning Time
30 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
723 kcal
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Course
Main Course
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Cuisine
Italian
Linguine with Clams (Linguine alle Vongole)
Description
Linguine alle Vongole starts by cleaning and sorting littleneck clams, ensuring no grit affects the dish. Linguine is cooked until just shy of al dente since it finishes cooking in the clam sauce. Garlic and crushed red pepper flakes are sautéed in olive oil until fragrant and lightly browned, infusing the oil with warmth and aroma.
White wine and lemon juice create a bright, acidic steam in which the clams open, releasing their briny juices into the sauce. The pan is covered and gently shaken to ensure even cooking. Butter and fresh parsley added at the end enrich and freshen the flavor. Discarding unopened clams ensures safety and quality.
This dish suits a light, flavorful seafood meal, served immediately. Customizing the amount of garlic, red pepper flakes, and lemon juice allows adjustment between mild and bold tastes. Using dry white wine contributes crisp acidity without sweetness.
Ingredients
- 3 to 4 pounds littleneck clams , cleaned
- 1 pound linguine
- 1/4 cup olive oil , plus additional for serving
- 5 to 8 cloves garlic , chopped (quantity depending on how garlicky you like the dish)
- 1/4 to 1/2 teaspoon red pepper flakes more or less, to taste, crushed
- 1 cup white wine choose a bottle you'd drink, dry
- 1/4 cup lemon juice increase or decrease, to taste, fresh
- 3 tablespoons butter unsalted
- 1/3 cup parsley plus 2 tablespoons for garnish, chopped, fresh
- kosher salt
Instructions
- Sort and clean clams following the instructions in my Fresh Clams Guide.
- Cook linguine in a large pot of salted boiling water until it's about a minute shy of al dente, about 8 minutes (pasta will finish cooking in the clam sauce and should have a little firmness to it).
- While the pasta is cooking, heat 1/4 cup of olive oil in a deep skillet, sauté pan, or braiser (12-14 inches wide). Add garlic and red pepper flakes and cook, stirring, until garlic is lightly-browned and fragrant, about 1-2 minutes.
- Add white wine, lemon juice, and clams, cover pan, and steam over medium-high heat until clamshells have opened, about 5-8 minutes. Gently shake the pan occasionally. I like to start checking the clams at the early end of the range, transferring them from the pan one at a time to a holding bowl as they cook. For tender clams, it's important not to overcook. Tent the bowl of cooked clams with foil. (A few clams might need a little extra time. Discard any clams that don't open after 10-13 minutes.)
- Reserve 1/2 to 1 cup of pasta water before draining the linguine. When all of the clams are cooked and removed from the pan, whisk 3 tablespoons of butter into the simmering steaming liquid.
- Add the drained linguine to the pan, tossing to coat. Cook for about 2 minutes, until linguine is al dente. The sauce should be brothy, but will lightly cling to the noodles. If the linguine looks dry at any point, stir in some of the reserved pasta water, as needed.
- Stir the chopped parsley into the pasta. Season to taste with salt*, additional red pepper flakes, and lemon juice**, if needed.
- At this point, you can either remove the clams from their shells and stir the meat into the pasta, or serve the pasta tossed or topped with the whole clams for guests to de-shell in their bowls. We like to remove the meat from about half of the clams and leave half whole.
- Garnish the dish with a drizzle of fruity olive oil, fresh lemon wedges, and the remaining parsely. Serve immediately with crusty bread for dipping.
Notes
- Manila clams can substitute for littleneck clams but require less steaming time (3-4 minutes).
- Salt quantities vary based on clam brininess; adjust kosher salt in pasta water or at serving to taste.
- Adjust lemon juice amount to preferred brightness, starting from 2 tablespoons and increasing up to 1/4 cup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 723 kcal
% Daily Value*
| Calories | 723kcal | 36% |
| Carbohydrates | 91g | 30% |
| Protein | 23g | 46% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 38mg | 13% |
| Sodium | 324mg | 14% |
| Potassium | 386mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 69mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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