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Linguine vongole
With fresh clams and a bright topping of lemon juice and spicy red pepper flakes, this pasta dish will surely win anyone over.
YIELDS
4
Ingredients
- 40 Manila clams
- Fine sea salt
- 12 ounces linguine
- 2 tablespoons olive oil, plus more for drizzling
- 2 garlic cloves, finely chopped
- 1 cup dry white wine
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1/2 teaspoon red pepper flakes, plus more, if needed
- Juice of 1/2 lemon, plus more, if needed
Directions
- Rinse the clams, discarding any with broken or open shells. Set aside.
- Bring a large pot of lightly salted water to a boil over high heat. Add the linguine and cook until tender, 10 to 12 minutes. Drain in a colander.
- While the pasta cooks, in a large sauté pan, heat the olive oil and garlic over medium heat and cook for one to two minutes to soften. Add the clams and white wine, cover with a tight-fitting lid, and shake gently. Increase the heat to medium-high and steam until the clams open, five to seven minutes.
- With a slotted spoon, remove the clams from a large bowl. Add the linguine to the sauce left in the pan and toss to coat. Add the parsley, pepper flakes, and lemon juice and toss until the pasta is completely coated. Return the clams to the pan, taste, and adjust with sea salt, pepper flakes, or lemon juice if necessary.
- Divide among four warm bowls, drizzle with olive oil and serve. Enjoy!
TIP: Feel free to substitute the chives and pesto with other fresh or dried herbs. If using dried, one teaspoon total will be perfect!
