Linguine alle Vongole

Tags: #italian #pasta #seafood Serving: 4 servings Total time: 45 minutes

A classic Neapolitan pasta where sweet briny clams, garlic, white wine, and parsley are bound into a silky, emulsified sauce.

Ingredients

• 1500 g live small clams (Manila or littleneck), shell-on
• 1000 ml cold water (for clam brine)
• 30 g fine sea salt (for clam brine)
• 3000 ml water (for boiling pasta)
• 36 g fine sea salt (for pasta water)
• 320 g linguine
• 60 ml extra-virgin olive oil (45 ml for sautéing, 15 ml to finish)
• 12 g garlic, thinly sliced
• 0.5 g red chili flakes
• 120 ml dry white wine
• 10 g flat-leaf parsley, finely chopped

Steps

1. Rinse the clams under cold running water.
2. Dissolve 30 g salt in 1000 ml cold water in a large bowl.
3. Submerge the clams in the brine.
4. Refrigerate the clams for 30 minutes.
5. Scrub the clams under cold running water.
6. Drain the clams in a colander.
7. Bring 3000 ml water to a rolling boil in a large pot.
8. Add 36 g salt to the boiling water.
9. Slice the garlic thinly.
10. Chop the parsley finely.
11. Heat a large sauté pan with a lid over medium heat.
12. Add 45 ml olive oil to the pan.
13. Add the sliced garlic to the pan.
14. Cook the garlic until pale golden, 60–90 seconds.
15. Add the chili flakes to the pan.
16. Add the clams to the pan.
17. Add the white wine to the pan.
18. Cover the pan with the lid.
19. Steam the clams until most have opened, 2–4 minutes.
20. Remove the lid from the pan.
21. Transfer the opened clams to a bowl.
22. Discard any clams that remain closed after 5 minutes.
23. Line a fine-mesh sieve with a paper towel.
24. Set the sieve over a bowl.
25. Strain the clam cooking liquid through the sieve.
26. Wipe the sauté pan clean.
27. Pour the strained clam liquid into the pan.
28. Boil the liquid over high heat until reduced by about half, 2–3 minutes.
29. Add the linguine to the boiling pasta water.
30. Cook the linguine until very al dente, 1–2 minutes shy of package time.