Linguine alle Vongole

Ingredients

• 1 pound linguine pasta
• 2 pounds littleneck clams
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon red pepper flakes
• Salt to taste
• Black pepper to taste
• 2 tablespoons reserved pasta water

Instructions

1. Clean clams under cold running water, discarding any that are open or cracked
2. Bring a large pot of salted water to boil and cook linguine according to package directions until al dente
3. While pasta cooks, heat olive oil in a large skillet over medium heat
4. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant
5. Pour in white wine and bring to a simmer
6. Add clams to the skillet, cover, and cook for 5-7 minutes until clams open, stirring occasionally
7. Discard any clams that did not open
8. Drain pasta, reserving 2 tablespoons of pasta water
9. Add drained linguine to the clam sauce, tossing gently to combine
10. Add reserved pasta water to achieve desired sauce consistency
11. Season with salt and black pepper to taste
12. Garnish with fresh parsley and serve immediately

Notes

• Soak clams in cold salt water for 30 minutes before cooking to remove sand
• Use a large skillet or shallow pan so clams cook evenly and don't overlap too much
• Do not overcook clams or they will become tough and rubbery
• Fresh clams are essential for this dish; frozen clams will not yield the same quality
• Pasta water contains starch that helps emulsify the sauce, so save some before draining
• Serve immediately in warm bowls to prevent pasta from cooling too quickly
• This dish does not use cream or tomatoes, keeping the flavors light and briny