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Linguine alle Vongole
Naples' finest — linguine with fresh clams in white wine, garlic and parsley. Soaking the clams in cold salted water for 30 minutes before cooking purges the grit and sand that would otherwise end up in every bite.
Ingredients
Instructions
Soak clams in cold salted water 30 minutes to purge sand.
Cook linguine in well-salted water until 2 minutes from al dente.
Heat olive oil, add garlic and chilli until just golden.
Add clams and wine, cover and cook 3-4 minutes until all open.
Drain pasta and add to clam pan with a ladle of pasta water.
Toss vigorously over heat until pasta is glossy and sauce coats it.
Scatter with parsley and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
