Linguine with Clams (Linguine con le Vongole)
Linguine with Clams (Linguine con le Vongole) is a flavorful Continental Global Delicacies dish prepared with quality ingredients. In large pot over moderately high heat, combine 8 quarts of water to boil and salt.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn large pot over moderately high heat, combine 8 quarts of water to boil and salt.
Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking.
Add garlic and sauté until just golden, about 30 seconds.
Add clams and 1 tablespoon red pepper flakes and sauté 1 minute.
Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
Reserve 1/2 cup cooking water, then drain linguine and add to pan.
Simmer, tossing occasionally, until linguine is just tender, about 1 minute.
If necessary, add some of reserved cooking water to keep moist.
Remove from heat.
Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat.
Transfer to serving dish and serve immediately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
