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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!