Linguine alle Vongole

Ingredients

• 12 oz oz Linguine
• 2 lb lb Small hard-shell clams, such as littlenecks or Manila clams
• 3 tbsp tbsp Extra-virgin olive oil, plus more for finishing
• 3 clove Garlic cloves, thinly sliced
• 1/4 tsp tsp Crushed red pepper flakes, optional
• 1/2 cup cup Dry white wine
• 1/4 cup cup Finely chopped flat-leaf parsley, divided
• as needed as needed Kosher salt, for pasta water, Salt conservatively — clam liquor is naturally salty

Instructions

1. Before cooking: discard any clams that are cracked, broken, or remain open after being tapped and given a moment to close. Scrub shells well. If clams need purging, place in properly salted cold water rather than plain fresh water — do not leave live saltwater clams soaking in fresh tap water.
2. Bring pasta water to a boil. Salt conservatively because clam liquor is naturally salty. Cook the linguine until about 3 minutes shy of al dente. Reserve at least 1½ cups pasta water.
3. Meanwhile, heat olive oil in a wide sauté pan over medium heat. Add the sliced garlic and optional crushed red pepper. Cook gently for 30–60 seconds — garlic should become fragrant. Do not deeply brown it.
4. Add the cleaned clams. Pour in the dry white wine. Increase heat to medium-high. Cover immediately.
5. Steam for approximately 4–6 minutes, shaking the pan occasionally. As clams open, remove them to a bowl — this prevents early-opening clams from becoming rubbery.
6. When cooking is complete, discard any clam that did not open. Carefully strain the clam cooking liquid through a fine-mesh strainer to catch possible grit. Return the strained clam liquor to the skillet.
7. Remove approximately half the clams from their shells. Leave the remaining clams in shells for presentation.
8. Transfer the undercooked linguine to the clam-liquor skillet. Add approximately ½ cup pasta water. Toss vigorously over medium heat. Finish cooking the pasta in the clam liquor for 2–3 minutes until al dente. Add more pasta water only as needed — the sauce should become silky, glossy and lightly emulsified, NOT soupy.
9. Return the shelled clams and clams in shells. Add most of the parsley. Toss gently just long enough to warm the clams, 30–60 seconds.
10. Remove from heat. Finish with a small drizzle of extra-virgin olive oil and the remaining parsley. Serve immediately.

Nutrition

Chef's Notes

CLAM SAFETY: After cooking, DISCARD any clam that remains tightly closed. DO NOT add cream, Parmesan, Pecorino, or butter-heavy cream sauce — CHEESE IS NOT PART OF THIS CANONICAL SEAFOOD PASTA. The sauce comes from clam liquor, olive oil, wine and pasta starch. White wine is appropriate. Garlic and parsley should support the clams, not overwhelm them. NO CHEESE: do not automatically provide Parmesan at serving. Use a dry white wine — do not use sweet wine.

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