Linguine with Clams

🛒 Ingredients

• Linguine pasta, dry 80 g · 284 kcal
• Fresh clams (Vongole Veraci), in shell 250 g · 48 kcal
• Garlic, cloves 5 g · 7 kcal
• Extra virgin olive oil 23 g · 207 kcal
• Dry white wine 50 g · 40 kcal
• Fresh parsley, chopped 8 g · 3 kcal
• Red pepper flakes (peperoncino) 1 g · 2 kcal

👨‍🍳 Instructions

1. Clean the clams: Submerge fresh clams in a bowl of cold, heavily salted water for 30 minutes to an hour; this helps them purge any sand. Discard any clams that are open and do not close when tapped.
2. Cook the linguine: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve about 1/2 cup (120ml) of pasta water before draining.
3. Prepare the clam sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Add the clams and wine: Increase the heat to high. Add the cleaned clams to the skillet, pour in the white wine, and cover immediately. Cook for 3-5 minutes, shaking the pan occasionally, until most clams have opened. Discard any unopened clams.
5. Combine and finish: Drain the cooked linguine and add it directly to the skillet with the opened clams. Add reserved pasta water and chopped fresh parsley. Toss everything together vigorously to emulsify the sauce, ensuring the pasta is well coated. Serve immediately with a drizzle of fresh olive oil.