Linguine Alle Vongole (linguine With Clams) Recipe

Step 1: Prepare the Clams

Rinse the clams under cold water to remove any sand or debris. Discard any clams that are open and do not close when tapped.

Step 2: Cook the Linguine

In a large pot of boiling salted water, cook the linguine according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.

Step 3: Prepare the Sauce

In a large sauté pan, heat the olive oil over medium heat. Add the garlic and chili flakes, and sauté until the garlic is fragrant and golden, about 1-2 minutes.

Step 4: Cook the Clams

Add the clams and white wine to the pan. Cover and cook until the clams open, about 5-7 minutes. Discard any clams that remain closed. Remove the pan from the heat.

Step 5: Combine Pasta and Sauce

Add the cooked linguine to the pan with the clams and sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.

Step 6: Garnish and Serve

Stir in the chopped parsley and season with salt and pepper to taste. Serve immediately with a drizzle of extra virgin olive oil and a wedge of lemon on the side.