Linguine alle vongole

Food

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Linguine alle vongole

(Linguine with clams)

Ingredients:

• 1 pound dry linguine
• 1/4 cup extra-virgin olive oil, plus more for serving
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 2 pounds littleneck or Manila clams, scrubbed and rinsed well
• 3/4 cup dry white wine, such as Pinot Grigio
• 1 lemon, juiced & zested
• 3 tablespoons unsalted butter
• Sea salt and freshly ground black pepper
• 2 handfuls fresh flat-leaf parsley, finely chopped

A few notes on making this:

• As with mussels, make sure you buy them fresh and store in the refrigerator. Cook within a day of buying them. 
• Don’t close the bag holding them and cut off the air supply—they need to breath. 
• Scrub well under running water. 
• Add extra lemon and olive oil to taste. 

Directions: 

• Mince garlic and zest & juice lemon. 
• Scrub clams and make sure they’re sand free and tightly closed. Discard any that are wide open or cracked. 
• Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes (al dente).
• While pasta boils, heat olive oil in a Dutch oven over medium heat. 
• Add the garlic and red pepper flakes and saute for 1 minute. 
• Add wine, lemon juice, and zest and stir to combine. 
• Gently add the clams. 
• Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
• Increase heat to medium-high and using a pair of tongs, add linguine to the pan with clams. 
• Add the butter and chopped parsley and season with salt and pepper. 
• Toss the pasta with the clams to coat evenly. 
• Sprinkle with extra parsley and serve.