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Classic Italian Linguine alle Vongole (White Wine, Garlic and Fresh Clams Pasta)
The iconic seaside pasta of Naples and Venice: al dente linguine tossed vigorously with fresh sweet clams steamed open in garlic, dry white wine, chili flakes, and fragrant flat-leaf parsley into a glossy emulsion.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
4servings
- Linguine pasta350 g
- Fresh clams in shell, purged and cleaned800 g
- Garlic cloves, lightly crushed3 clove
- Extra virgin olive oil4 tbsp
- Fresh lemon juice1 tbsp
- Salt1 tsp
Preparation Steps
1
Boil linguine in salted boiling water until very al dente (3 minutes less than package instructions).
8 min timer
2
In a wide skillet, heat olive oil with garlic and chili flakes for 1 minute. Add clams and 100 ml dry white wine, cover, and steam over high heat 3-4 minutes until shells open.
4 min timer
3
Discard any unopened clams. Transfer drained pasta directly into the skillet with a splash of pasta cooking water.
1 min timer
4
Toss and stir vigorously over high heat for 2 minutes to emulsify the olive oil and clam juices into a glossy glaze. Toss with fresh chopped parsley and serve immediately.
2 min timer
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Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
