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Linguine with Clam Sauce
Also called Linguine alle Vongole, this seafood pasta dish is delicious and easy to make!
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 35 min👤 Christopher Michel📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Melt butter in a large Dutch oven or pot over medium heat. Add garlic, parsley, and red pepper, if using. Cook, stirring, until fragrant, about ⏱️ 1 minute. Add clams and wine. Cover pot and cook until clam shells fully open, 10 to ⏱️ 12 minutes. Remove from heat and discard any unopened clams. Allow clams to cool slightly, then pull meat from all but about 12 to 16 shells. Roughly chop and return to pot.
garlic, chopped4 cloves
2
Bring a second large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1/2 cup cooking liquid. Add pasta, lemon juice, and 3 tablespoons cooking water to pot with clams. Cook over medium-high heat, tossing frequently, until sauce is glossy and dish is warmed through, 1 to ⏱️ 2 minutes. Season with salt and pepper. Serve immediately, garnished with parsley and 3 to 4 clams in shells per bowl.
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