Tagliatelle con Vongole

Total Time:
40 min
20 min
20 min

4 servings

  • 2 1/2 to 3 pounds littleneck or Manila clams, scrubbed
  • Olive oil, for coating
  • 6 flat anchovy fillets
  • 1/2 cup dry vermouth or dry white wine
  • 1 tablespoon grated lemon zest
  • 1 fat pinch crushed red pepper flakes
  • 4 large cloves garlic, smashed and chopped
  • 4 stems fresh thyme, leaves chopped
  • 2 stems fresh oregano, leaves chopped
  • 1 fat handful fresh flat-leaf parsley tops, finely chopped
  • Freshly ground black pepper
  • Salt
  • 1 pound fresh tagliatelle or dried linguine
  • 2 tablespoons butter
  • Juice of 1 lemon
  • 1/2 cup sliced almonds, toasted, for serving
  • 1/2 cup grated Parmesan
  • Extra-virgin olive oil, for finishing
  • In a bowl, cover the clams with water and soak for 5 minutes, then drain. Repeat until the soaking water is clear.

  • Bring a large pot of water to a boil for the pasta.

  • In a deep, large skillet with a tight-fitting lid set over medium heat, drizzle 4 turns of the pan of olive oil and heat. Add the anchovies, cover the pan with a splatter screen or lid, and shake until the anchovies begin to break up. Reduce the heat a bit, uncover, and stir until the anchovies melt into the oil. Add the vermouth, lemon zest, red pepper flakes, garlic, thyme, oregano, parsley, black pepper and clams. Cover the pan and cook until the clams open, 5 to 7 minutes. Discard any unopened clams.

  • Meanwhile, salt the boiling water and cook the pasta until just shy of al dente. Drain the pasta and add it to the clam sauce. Add the butter and lemon juice and gently toss to finish cooking the pasta and allow it to soak up the flavor of the sauce, 1 to 2 minutes.

  • Serve in warm shallow bowls topped with the almonds, Parmesan and a drizzle of extra-virgin olive oil.

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