Description
Linguine Alle Vongole is a classic Italian seafood pasta dish featuring linguine tossed in a flavorful sauce of fresh little neck clams, baby clams, white wine, garlic, anchovies, and red pepper flakes. This recipe balances delicate clam flavors with a garlicky, slightly spicy sauce finished with fresh parsley and butter, perfect for a quick yet elegant meal.
Ingredients
Pasta
- 1 pound linguine
Clams and Sauce
- 1/2 cup extra virgin olive oil
- 3 dozen little neck clams (scrubbed and cleaned)
- 1 (10-ounce) can baby clams (drained, juice reserved)
- 3/4 cup dry white wine
- 4 small anchovy fillets
- 1/2 teaspoon crushed hot red pepper flakes
- 15 cloves garlic (chopped)
- 1/4 cup minced flat-leaf Italian parsley
- 2 tablespoons butter
- 2 cups pasta water (reserved from cooking linguine)
Instructions
- Boil Pasta Water: Bring a large pot of lightly salted water to a boil. Use less salt than usual because the clams add saltiness to the dish.
- Sauté Aromatics: Heat a large pan or pot over medium-low heat and add extra virgin olive oil. Add chopped garlic and anchovy fillets, sauté them until the garlic turns lightly golden and anchovies dissolve. Then add crushed hot red pepper flakes, cooking for another 20-30 seconds to release their flavor.
- Steam Clams: Pour in the white wine and add the whole little neck clams. Increase heat to medium-high and cover the pan. As clams open, remove them and place in a bowl tented with foil to keep warm.
- Cook Linguine: While clams are steaming, add linguine to boiling water and cook until it is 1 minute less than al dente. Reserve at least 2 cups of pasta water before draining the linguine.
- Finish Sauce: After all clams have opened (discard any unopened after 7-8 minutes), lower the heat to medium. Add half of the minced parsley, reserved clam juice, and 1 cup of reserved pasta water to the pan.
- Combine Pasta and Sauce: Add the linguine and chopped baby clams to the pan. Toss thoroughly to coat the pasta in the sauce and continue cooking until linguine reaches al dente. Then turn off heat and stir in the whole clams and butter to enrich the sauce.
- Season and Adjust: Taste and season with salt and pepper if needed. Add more reserved pasta water to adjust sauce consistency as desired. This dish is preferred with a generous amount of sauce.
- Serve: Plate the linguine with clams, sprinkle with fresh parsley, and drizzle extra virgin olive oil on top. Serve immediately and enjoy.
Notes
- Use less salt in the pasta water because clams are naturally salty.
- Discard any clams that do not open after steaming for safety.
- Reserve pasta water to adjust the sauce for the perfect consistency.
- Fresh flat-leaf parsley enhances the flavor and presentation.
- The anchovies melt into the sauce to add depth of umami without a fishy taste.
- Choose dry white wine with a bright acidity to complement the seafood.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
