In this classic iconic Neopolitan dish, briny clams, white wine, garlic, and peperoncino create a light yet intensely flavorful spaghetti sauce. Use the freshest clams you can find and a high-quality dry pasta to make your spaghetti alle vongole. Then pair with a glass of Italian white wine!
Linguine alle Vongole (Linguine with Clams)
Yield: 2 servings
2 pounds littleneck clams (may substitute manila clams or cockles)
3 tablespoon extra virgin olive oil (https://danispantry.com/product/sicilian-extra-virgin-olive-oil-by-coluccio-1-liter/)
3 cloves garlic, thinly sliced
½ teaspoon fresh oregano
½ teaspoon peperoncino (https://danispantry.com/product/hot-pepper/)
¼ cup white wine
8 ounces dried linguine (https://danispantry.com/product/colacchio-linguine-duram/), (https://danispantry.com/product/linguine-locally-grown-grain-good-agricultural-practices-non-gmo-hearty-grain-slow-dried-from-italy-mancini-pastificio-500-gr-copy/)
¼ bunch fresh flat-leaf parsley, washed and chopped
Kosher salt & freshly ground black pepper, to taste
Place the clams in a bowl of cold water to soak, and set them aside.In a large sauté pan, heat 3 tablespoons of extra virgin olive oil in a saucepan over medium heat until it is shimmering. Add the garlic and oregano to the pan and cook until the garlic is golden and fragrant about 3 minutes. Add the crushed red pepper and salt and pepper, to taste, and cook for 30 more seconds. Add the white wine to the pan, and bring the sauce to a boil.
Meanwhile, carefully remove the clams from the bowl, and discard the water. Transfer the clams to the sauté pan. Cover the pan, and steam the clams until they open, for about 6-10 minutes, depending on their size. Remove the clams to a serving bowl as they open, and discard any that don’t open after 10 minutes.
Bring a large pot of water to a boil over high heat, and season it with salt until it is as salty as the sea. Add the linguine to the boiling water, and cook until the pasta is al dente, about 8 minutes.When the spaghetti is al dente, transfer directly to the pan with the clam sauce, stirring to coat. Add a ladleful of pasta cooking water to the pan, about 2 tablespoons at a time, until the sauce reaches your desired consistency. Return the clams to the pan with the pasta to warm them through and sprinkle the pasta with the chopped parsley. Toss gently to incorporate all ingredients, and serve your Linguine alle vongole immediately while its hot.