Italian · medium
Linguine alle Vongole
Clams, garlic, white wine, and parsley over flat ribbons.
Steps
- 01
Purge clams in salted water if needed. Discard any that stay open when tapped.
~10 min
- 02
Sauté garlic and chili in olive oil. Add clams and wine; cover until shells open, 4–6 minutes. Discard unopened clams.
~6 min
- 03
Cook linguine al dente; toss with clams and their liquor. Finish with parsley and lemon.
~11 min
Tips
- Don’t overcook clams—pull them as soon as they open.
- The clam liquor is the sauce; taste before adding more salt.