Spicy Linguine al Vongole

Another day, another recipe - and this one is an all time classic: Spicy Linguine al Vongole! 🌶

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Also known as linguine with clams, and can be prepared either “in bianco” (white clam sauce) or “in rosso” (red clam sauce). Our favourite method is the bianco, with a hint of heat!

It’s been a staple during all of our summers spent in the South of France, and so we couldn't help share the deliciousness with your guys! And what's so great about this dish is that it serves up the wow - without a tone of effort!

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Ingredients (for 4):

  • 280g linguine (approx 3/4 of a standard box of noodles)

  • 1.5 - 2 lbs. fressh Manila or Littleneck clams

  • 5 tablespoons (approx 1/3 stick butter) unsalted butter, melted

  • 1 tablespoons olive oil

  • 7 cloves garlic, minced

  • 2 teaspoons red pepper flakes

  • 1/2 cup white wine (we like to use a nice Sauvignon Blanc or dry Pinot Grigio. You don’t have to go crazy on the price point, but choose a wine that you’d be happy to drink.)

  • 2 tablespoons chopped Italian parsley leaves

  • Salt & pepper to taste

  • Lemon wedges, for serving

How-to:

1. Before cooking, it’s important to clean fresh clams thoroughly so that sand doesn’t find its way into your pasta.

2. In a large pot, bring water to boil. Cook the linguine until al dente (per the package instructions). Drain the linguine and set aside. Reserve 1/4 cup of the pasta water.

3. On high heat and add the butter and olive oil to a pan or skillet. Add the garlic and saute until they turn a golden brown. Add the red pepper flakes, stirring a few times before adding the clams.

4. Add clams and toss a few times. Add the white wine, salt and pepper. Cover the skillet with its cover and cook the clams for about 1-2 minutes (until the shells are all open)

5. Add the cooked linguine and pasta water into the skillet. Stir to combine well. Add the parsley, mix well. Turn off heat and serve immediately. Squeeze some lemon juice on the pasta before serving. *Of course, if you are not one for spice - simply omit the red pepper flakes*

Et voila! A beautiful pasta dish to serve at your al fresco luncheon - bon appetit!