Linguini Alle Vongole Pasta with Clam Sauce

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Mussels are often more affordable and provide a similar texture.

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Chicken broth can add flavor without the cost of wine.

Boil a big pot of water and season with salt.

Sauté garlic and a pinch of chili flakes in extra virgin olive oil.

Add a splash of dry white wine to the pan.

Place a bunch of little neck clams in the pan and cover until they just start to open.

Transfer the opened clams to a bowl and cover to keep warm.

Add bottled clam juice to the pan and let it simmer until reduced by about two thirds.

Drop the pasta into the boiling water and give it a stir.

Add one can of chopped clams and the juice of a lemon to the pan.

Cut up lots of cold, unsalted butter into cubes and slowly stir it into the sauce a few pieces at a time over low heat.

Stir in some chopped parsley.

Drain the pasta as soon as it’s al dente and add it right to the pan.

Toss the pasta around for a few minutes to let it absorb some of the sauce.

Dish it up into bowls, add some of the clams on top, sprinkle with more parsley, and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens