Linguine con le Vongole


Makes 4 servings 


  • Kosher salt
  • 16 ounces linguine
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1 garlic clove, thinly sliced
  • 1/4 teaspoon red-pepper flakes
  • 1/2 cup dry white wine
  • 1/2 cup clam juice
  • 48 littleneck or manilla clams, rinsed and scrubbed
  • Juice from one lemon
  • 1/4 cup fresh parsley, coarsely chopped


Step 1: In a large pot of salted boiling water, cook pasta 1 minute less than package instructions for al dente. 
Step 2: While pasta cooks, heat oil and butter over medium in a Dutch oven or 5-quart heavy pot with a lid. Add garlic, and red-pepper flakes. Cook, stirring occasionally, about 2 to 3 minutes.
Step 3: Add clams; cover, and simmer for 2 to 3 minutes, shaking pot occasionally.
Step 4: Add wine, clam juice and lemon juice, and bring to a boil; cook until clams open wide, 3 to 5 minutes. Discard any that haven't opened after 5 minutes.
Step 5: Add pasta to clam mixture in pot; continue to cook until pasta is al dente, about 2 minutes.
Step 6: Remove from heat, and stir in parsley. Season with salt, if necessary.

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