Linguine with Vongole (Clams)
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
1 pound linguine pasta
- 2 tablespoons unsalted butter at room temperature
- 1/4 cup fresh flat leaf Italian parsley chopped
- 1/2 teaspoons crushed red pepper flakes
- Kosher salt and freshly ground pepper
- 3 tablespoons olive oil
- 2 large or 4 small shallots sliced
- 3 cloves garlic chopped fine
- 1 cup white wine recommend Pinot Grigio
- 1 cup clam juice
- 36 littleneck clams cleaned
Pasta: Bring a large (8 quarpot of salted water (like ocean wateto a boil over high heat. Add the pasta and cook until tender but still firm to the bite (al dente), stirring occasionally, about 8 to 10 minutes. Drain reserving 1 cup of pasta water. Transfer to a large serving bowl. Add the butter, parsley and reserved pasta water, season with salt and pepper to taste. Gently toss pasta until coated.
Sauce: In a large skillet or saucepan, heat the olive oil over medium-high heat. Add the shallots and season with salt and pepper to taste. Cook stirring frequently, until soft, about 3 to 4 minutes. Add in the garlic and cook to aromatic, about 2 minutes. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the clam juice, red pepper flakes and clams, season with salt and pepper to taste. Cover the pan with a tightfitting lid and cook until all the clams have opened, about 5 to 8 minutes.
Discard any unopen clams. Using tongs, remove the clams from the pan and arrange over pasta. Pour clam sauce over pasta and GENTLY fork
toss. You can sprinkle a little fresh parsley over the dish as a finish!