Embark on a coastal journey with Linguine alle Vongole (or, Linguine with Clams), a seafood delight deeply entrenched in the culinary heritage of Italy. Originating from the sun-kissed shores, this dish beautifully encapsulates the essence of seaside living. Picture yourself on the Italian coastline, where plump, briny clams are nestled among perfectly cooked linguine, adorned with garlic, white wine, and a hint of crushed red pepper. Linguine alle Vongole is a testament to the marriage of simplicity and elegance in Italian cuisine, inviting you to savor the fresh, oceanic flavors that have enchanted palates for generations.
Linguine alle Vongole
- 1 pound (450g) linguine pasta
- 3 tablespoons olive oil
- 4 cloves garlic thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 cup (240ml) dry white wine
- 2 dozen littleneck clams scrubbed
- Fresh parsley chopped, for garnish
- Cook the linguine according to package instructions until just shy of al dente. Drain and set aside.
- As the pasta cooks, in a large skillet, heat the olive oil over medium heat. Add the sliced garlic and crushed red pepper flakes (along with a pinch of salt), sautéing until the garlic becomes fragrant, 2-3 minutes. Pour in the white wine and bring to a simmer. Add the cleaned clams, cover the skillet, and steam until the clams open, about 5-7 minutes. Season again with a pinch of salt. Discard any unopened clams.
- Toss the cooked linguine into the skillet, ensuring the pasta is coated in the flavorful sauce. Serve hot, garnished with fresh parsley.