Embark on a culinary voyage with our Linguine alle Vongole, a timeless Italian classic that marries the richness of littleneck clams with the zest of fresh linguine. This dish effortlessly combines the flavors of the sea with the aromatic embrace of garlic, red pepper flakes, and a touch of citrus. Join us in savoring this elegant and irresistible seafood delight that’s perfect for any occasion.
In our home, Linguine alle Vongole has become synonymous with special moments and celebrations. Picture this: the tantalizing aroma of garlic filling the kitchen, the sound of clams gently opening in a sizzling pan, and the joy of creating a meal that transcends ordinary dining. It’s a dish that holds a special place in our hearts, a go-to recipe for family gatherings and intimate dinners. Each bite is a reminder of shared laughter and the simple pleasures of good food.
Why This Seafood Symphony:
Linguine alle Vongole
- Oceanic Opulence: Featuring 3 to 4 pounds of impeccably cleaned littleneck clams, this dish brings the bounty of the sea to your table.
- Perfect Pasta Harmony: The marriage of perfectly cooked linguine and a brothy clam sauce creates a symphony of textures and flavors.
- Garlic Infusion: Sautéed garlic and red pepper flakes add depth and character, making every bite a sensory delight.
- Wine and Citrus Elegance: A cup of dry white wine and fresh lemon juice elevate the dish, adding brightness and sophistication.
- Simplicity and Sophistication: With just a few ingredients, including butter and fresh parsley, this recipe proves that elegance can be achieved effortlessly.
Ingredients:
For the Linguine alle Vongole:
- 3 to 4 pounds littleneck clams, cleaned
- 1 pound linguine
- ¼ cup olive oil, plus additional for serving
- 5 to 8 cloves garlic, chopped
- ¼ to ½ teaspoon crushed red pepper flakes
- 1 cup dry white wine
- ¼ cup fresh lemon juice
- 3 tablespoons unsalted butter
- ⅓ cup chopped fresh parsley, plus 2 tablespoons for garnish
- Kosher salt
Measurements provided in grams and pounds.
Directions:
- Begin by sorting and cleaning the clams following the steps in our Fresh Clams Guide.
- Cook linguine until a minute shy of al dente in salted boiling water. Pasta will finish cooking in the clam sauce.
- Sauté garlic and red pepper flakes in olive oil until garlic is lightly browned and fragrant.
- Add white wine, lemon juice, and clams. Steam until clamshells open, about 5-8 minutes. Transfer cooked clams to a bowl, tent with foil.
- Reserve pasta water before draining linguine. Whisk butter into the simmering clam liquid.
- Add drained linguine to the pan, toss to coat. Cook for 2 minutes until al dente, adjusting consistency with reserved pasta water.
- Stir in chopped parsley, season to taste with salt, red pepper flakes, and lemon juice.
- Serve immediately with a drizzle of olive oil, lemon wedges, and remaining parsley. Optionally, remove clam meat from shells and incorporate into the pasta or serve whole.
Notes:
- For an extra burst of freshness, squeeze additional lemon juice before serving.
- Enhance the experience with crusty bread for delightful dipping.
