Linguine Alle Vongole
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 1 pound linguine
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 2 pounds fresh clams, scrubbed clean
- 1 cup dry white wine
- 1/4 cup fresh parsley, chopped
- Zest of 1 lemon
- Salt and black pepper to taste
- Optional: Fresh lemon wedges for serving
Instructions
- Cook the Linguine:
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Prepare the Clams:
- While the pasta is cooking, heat the olive oil in a large, deep skillet over medium heat. Add the garlic and red pepper flakes, and sauté until the garlic is fragrant and golden, about 1-2 minutes.
- Cook the Clams:
- Add the clams to the skillet and pour in the white wine. Cover the skillet and increase the heat to medium-high. Cook until the clams open, about 6-8 minutes. Discard any clams that do not open.
- Combine Pasta and Clams:
- Add the cooked linguine to the skillet with the clams. Toss to combine, adding reserved pasta water as needed to create a silky sauce.
- Season and Serve:
- Stir in the chopped parsley and lemon zest. Season with salt and black pepper to taste.
- Serve immediately, garnished with lemon wedges if desired.
Nutritional Information (per serving):
- Calories: 480
- Protein: 20g
- Carbohydrates: 70g
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 60mg
- Sodium: 720mg
- Fiber: 3g
- Sugar: 3g
Linguine alle Vongole is a classic Italian dish that combines the briny flavor of clams with the brightness of lemon and parsley, creating a delightful and elegant meal. Enjoy!
