Linguine con le Vongole
Like many Italian dishes, linguine con le vongole is all about a few simple — and pristine — ingredients brought together with the proper technique for what has to be one of the world's most satisfying meals.
Ingredients
- 1 pound best quality dried linguine
- 1 pound small clams, rinsed and scrubbed
- 4-5 tablespoons extra virgin olive oil
- 8 cloves of garlic, thinly sliced
- 1 cup dry white wine
- 2 tablespoons red chili flakes
- ½ cup coarsely chopped parsley
- Parmigiano Reggiano (optional)
Instructions
- Heat olive oil in a large sauté pan or Dutch oven over high heat. Add garlic and sauté until translucent (do not brown).
- Add clams, chili flakes, and white wine. Cover and cook 1-2 minutes until clams open.
- Turn off heat and keep warm until pasta is ready.
- Cook linguine in salted boiling water, at least 1-2 minutes short of package instructions for al dente.
- Add linguine to the pot with clams. Toss with parsley over high heat for 30 seconds.
- Plate immediately, making sure everyone gets some of the rich broth.
- Finish with grated Parmigiano Reggiano — many consider adding cheese to seafood sacrilegious, but in my mind it adds richness and completes the dish.
💡 James' Tip
Cook the pasta shorter than you think — it continues cooking in the clam broth. And don't brown the garlic! Golden garlic turns bitter fast.
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