Linguine with Clams (Linguine con le Vongole)
A classic Italian pasta dish combining al dente linguine with fresh clams in a flavorful sauce of olive oil, garlic, white wine, and San Marzano tomatoes. This seafood pasta is enhanced with parsley and a kick of red pepper flakes.
Ingredients
- •3 tablespoons kosher or coarse sea salt
- •1 pound linguine
- •12 tablespoons extra-virgin olive oil
- •4 cloves garlic, thinly sliced
- •1 pound New Zealand cockles or 24 Manila or littleneck clams, scrubbed
- •1⅓ tablespoons red pepper flakes
- •1 cup dry white wine
- •14 ounces San Marzano tomatoes
- •⅝ cup fresh flat-leaf parsley
Cooking Instructions
- 1.
In 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).
10 min
- 2.
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.
10 min
- 3.
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.
5 min
