Linguine Alle Vongole
Linguine alle vongole (linguine with clams) in a delicious garlicky white wine sauce with a touch of red pepper flakes and parsley.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 1 pound linguine
- 3 dozen little neck clams
- 10 ounce can baby clams
- 1/2 cup dry white wine
- 4 small anchovies
- 1/2 tsp crushed red pepper flakes
- 10 cloves garlic
- 1/4 cup olive oil
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh parsley
- 2 cups pasta water
Cook pasta to "al dente" in a large pot of salted ( 2 Tbsp kosher salt per gallon) water. Chop or slice the garlic cloves. Finely chop the parsley. Chop 4 anchovies. Separate the canned baby clams from their juice, reserving both.
In a large pan saute the garlic and anchovies on medium to medium-low heat in a 1/4 cup of olive oil. Cook until the garlic is golden and the anchovies are slightly dissolved (about 5-7 minutes).
To the same pan add the clams and the 1/2 cup of white wine. Turn heat to medium-high and cover. Remove clams as they open and set aside in a bowl tented with foil to keep warm.
After all the clams have opened (discard any that do not open after 7-10 minutes) add the parsley, reserved clam juice, 1/4 cup of pasta water and the 1/2 tsp of red pepper flakes. Let the sauce thicken slightly for 2-3 minutes.
Add the al dente pasta to the sauce and turn heat to medium. Thoroughly coat the pasta with the sauce for 1 minute. Add the baby clams to the pasta to heat them through. Taste test and adjust salt and hot pepper levels if required.
Finally add the whole clams to the pasta and mix once more. Turn the heat off and drizzle a few tablespoons of extra virgin olive oil on top. If more sauce is needed just add a few ounces of pasta water at a time to get the perfect consistency. Enjoy!
- The recipe makes 4 large or 6 moderate sized servings.
- No salt was added due to the inherent saltiness of the clams, anchovies and the pasta water. Adjust according to taste right before serving.
- Any clams unopened after about 7-10 minutes of steaming are most likely dead and should be discarded.
- The extra reserved pasta water can loosen up the sauce if it dries out while waiting for guests to be seated. Use a few ounces at a time.
- Linguine alle vongole does not store well and should be eaten right away.
Calories: 719kcal | Carbohydrates: 65.6g | Protein: 40.3g | Fat: 30.9g | Cholesterol: 208mg | Sodium: 730mg