How to Make Linguine Alle Vongole | Recipe by Lounging with Lenny

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Mussels are often more affordable and provide a similar briny flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol, while vinegar can mimic acidity.

Soak 5 pounds of little neck clams in cold water with 2 tablespoons of sea salt for about 4 hours to clean them.

After 4 hours, remove the clams from the water and place them into a sheet pan with a paper towel.

Slice 4 cloves of garlic and set aside.

Chop 1/4 of a bunch of parsley, keeping the leaves attached to the stalks.

Slice 1 fresh chili pepper or substitute with 1/4 teaspoon of red pepper flakes.

Bring a pot of water to a boil, add 1 teaspoon of sea salt, and then add 1/2 pound of linguine; cook until al dente, approximately 6-7 minutes.

While the pasta is cooking, preheat a pan over medium heat and add 4 tablespoons of good quality olive oil.

Add the sliced garlic, chili pepper, and some parsley to the pan and sauté for about 1 minute.

Increase the heat to medium-high and add the clams and 1 cup of white wine; cover with a lid and let them steam for about 2-3 minutes until they open.

Separate about 85% of the clams from their shells, leaving some in the shells for decoration.

Scoop out half of the clam juice from the sauté pan and save it for future recipes.

Add the cooked pasta into the pan with the clam juice, along with a couple of spoons of pasta water, and add the clams back in.

Let everything set for about 2 minutes on medium heat, stirring constantly to incorporate the pasta with the clam juice.

Sprinkle with fresh parsley before serving.

Cooking Techniques

Equipment Needed

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Allergens