Linguine with Clams (Linguine alle Vongole)

Ingredients (Serves 2–3)

• 400 g (14 oz) linguine

• 1 kg (2.2 lb) fresh clams, scrubbed and soaked

• 4 tbsp extra virgin olive oil

• 4 cloves garlic, thinly sliced

• ½ tsp red chili flakes (optional)

• ½ cup dry white wine

• Zest of 1 lemon

• 2 tbsp fresh lemon juice

• Salt, to taste

• Freshly ground black pepper

• 3 tbsp fresh parsley, finely chopped

• Optional: 1 tbsp butter (for richness)

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Instructions

1. Cook the Pasta
   Bring a large pot of well-salted water to a boil.
   Cook linguine until al dente. Reserve ½ cup of pasta cooking water, then drain.

2. Cook the Clams
   Heat olive oil in a large pan over medium heat.
   Add garlic and chili flakes; sauté gently until fragrant (do not brown).
   Pour in white wine and bring to a simmer.

3. Steam the Clams
   Add clams to the pan and cover with a lid.
   Cook for 5–7 minutes, shaking the pan occasionally, until clams open.
   Discard any clams that remain closed.

4. Combine Pasta and Sauce
   Add cooked linguine to the pan with clams.
   Toss gently, adding reserved pasta water as needed to loosen the sauce.
   Stir in lemon zest, lemon juice, and butter (if using).

5. Finish and Serve
   Season with salt and black pepper to taste.
   Sprinkle with fresh parsley and drizzle with extra olive oil.
   Serve immediately with lemon wedges.

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Flavor Profile

Light, briny, garlicky, and fresh with bright citrus notes — classic Italian coastal comfort.