Linguine With Clams

Vibrant, briny fresh clams make this super-simple pasta dish—called linguine con vongole in Italy—feel like dining at the edge of the ocean. By finishing cooking the linguine in the sauce itself, you help infuse the noodles with flavor. (And remember not to cook the noodles as long as the box suggests!)
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1 pound linguine, bronze cut (Afeltra brand preferred)

3 tablespoons extra-virgin olive oil

2 cloves garlic, thinly sliced

12 clams, cleaned and scrubbed (Manila preferably)

2 tablespoons chopped flat-leaf parsley

1 cup dry white wine

Sea salt and freshly ground pepper


  1. Cook the pasta and the sauce: Bring a large pot of water to a boil, then add 5 large pinches of salt. Add the linguine to the boiling water. Cook until al dente, about 3 minutes less than what the box advices, stirring occasionally so it doesn’t clump. Meanwhile, in a large sauté pan over medium high heat, add the olive oil and garlic, followed by the clams and parsley. Sauté for 2–3 minutes, until the clams begin to open and the garlic is lightly brown. Add the wine, a pinch of salt and a few grinds of pepper. Cover and cook until clams are fully open, 7–8 minutes.
  2. Assemble the dish: Drain the pasta, reserving ½-¾ cup of the pasta water. Return the pasta to the pot. Pour ½ cup reserved pasta water, clams, and sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 1–2 minutes to allow it to “marry”—or absorb—the sauce. The pasta should be firm to the bite. Transfer to a platter or bowl and serve immediately.
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