Linguine and Clams (Spaghetti alle Vongole)
- Total time
- 25 min
- Serves
- 5
- Cuisine
- Italian
Ingredients
- 1 lb linguine (or spaghetti (good quality))
- 3 Tbsp extra virgin olive oil
- 3 cloves garlic (chopped)
- ⅛ tsp cayenne pepper (fresh or dried (optional))
- 1 small bunch Italian parsley (chopped)
- 4 oz dry white wine
- 1 lb littleneck clams ((fresh))
- ⅛ tsp salt (to taste)
- ⅛ tsp black pepper (to taste)
Steps
- 1
(Soak the clams in advance of making the recipe. I sprinkle a little Kosher salt into the water and leave for an hour or two. Afterwards scrub them well, and rinse. If any are open and don't close when tapped against a hard surface, discard.)
- 2
Before starting to cook the clams, pop the pasta into a pot of salted water at a rolling boil. Cook according to the time on the package to "al dente", when the inside of the pasta is still a little hard.
- 3
Chop the garlic and parsley and add a little cayenne pepper, too, if you like.
- 4
In a pan over medium high heat, add the garlic, then the parsley and hot pepper, if using.
- 5
Before the garlic starts to brown, add the wine. Next, add the clams, and cover.
- 6
Cook just as long as needed for them to open: usually about 5 minutes, but no more than 8 or 9 minutes (the larger the clams, the longer the cook time). Discard any that do not open at all. When ready, turn off the heat.
- 7
Immediately add the linguine or spaghetti, straight from the pot using a pasta fork (do not drain the pasta unless you reserve a cup of the cooking water).
- 8
Stir and toss to mix in the pasta with the clam sauce, adding some of the pasta water if needed (if it's too dry, it needs it). Serve immediately.
Source: christinascucina.com·Own this recipe or photo? Request removal