Linguine con Salsa di Vongole (Linguine with Clam Sauce)

Linguine con Salsa di Vongole (Linguine with Clam Sauce)

Relish in the taste of the Italian seaside with this classic Linguine con Salsa di Vongole. This dish, popular in coastal regions of Italy, features al dente linguine tossed in a fragrant garlic-infused olive oil, white wine, and a fresh clam sauce, garnished with a sprinkle of parsley and a hint of red pepper flakes for a tiny kick. The combination of the sweet clams and the robust white wine sauce makes every bite a symphony of flavors.

Servings: 4

Ingredients

  • Linguine (1 pound)
  • Olive oil (2 tablespoons)
  • Garlic cloves (4, minced)
  • Red pepper flakes (1/2 teaspoon)
  • Fresh clams (2 pounds, cleaned)
  • Dry white wine (1 cup)
  • Salt (to taste)
  • Black pepper (to taste)
  • Fresh parsley (1/4 cup, chopped)

Instructions

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain, reserving 1 cup of pasta water, and set aside.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, stirring until the garlic becomes fragrant and lightly golden, about 1 minute.
  3. Increase the heat to medium-high, add the clams and white wine to the skillet. Cover and let cook until the clams open, about 7-10 minutes. Discard any clams that do not open.
  4. Add the cooked linguine to the skillet with the clam sauce, tossing to combine. If the pasta seems too dry, add some of the reserved pasta water. Season with salt and black pepper to taste.
  5. Transfer the pasta to a serving dish, garnish with the chopped fresh parsley and serve immediately. Enjoy the briny sweetness of the clams combined with the aromatic garlic and wine sauce.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 20 minutes • Calories: 560 kcal • Fat: 10g • Carbs: 80g • Protein: 25g • Sodium: 400mg • Sugar: 3g