Linguine with White Clam Sauce (Linguine alle Vongole)

Linguine tossed with fresh clams opened in a garlicky white wine and olive oil sauce.

Ingredients

• 1 lb linguine

Salt for the pasta water

• 1/3 cup extra-virgin olive oil
• 6 garlic cloves, sliced
• 1/2 teaspoon crushed red pepper flakes
• 3 dozen littleneck clams, scrubbed
• 1 cup dry white wine
• 1/4 cup chopped fresh parsley
• Freshly ground black pepper

Directions

1. Bring a large pot of salted water to a boil and start cooking the linguine until just shy of al dente.
2. Meanwhile, heat the olive oil in a large deep skillet and cook the garlic and red pepper flakes until fragrant and pale gold, about 1 minute.
3. Add the clams and white wine, cover, and steam until the clams open, 5 to 8 minutes; discard any that stay shut.
4. Drain the linguine, reserving some pasta water, and add it to the skillet with the clams.
5. Toss over the heat for 1 to 2 minutes, adding pasta water as needed so the sauce coats the noodles.
6. Stir in the parsley, season with black pepper, and serve immediately.

Notes

Lidia Bastianich’s linguine alle vongole, a coastal Italian seafood favorite.