Linguine alle Vongole

Method6 steps · about 25 min

1. 1

   Step 1: Bring a large pot of water to a boil and salt it well.

   Uses Water for the pasta pot · Salt for the pasta water, as needed

2. 2

   Step 2: Meanwhile, scrub the clam (1 kg) shells if needed and rinse under cold running water. Discard broken shells. Tap any open clam sharply and discard it if it does not close. Finely chop the garlic (2) and fresh parsley (1 large bunch) so everything is ready before cooking.

   Uses 1 kg fresh clams in their shells · Cold running water for rinsing the clams · 2 garlic cloves · 1 large bunch fresh parsley

3. 3

   Step 3: Add the linguine (400 g) to the boiling salted water and cook until al dente, usually about 1 minute less than its packet instructions. Continue with the clams while the pasta cooks, starting them about 5 minutes before the pasta is due to be ready.

   Uses Boiling salted pasta water · 400 g dried linguine

4. 4

   Step 4: Add olive oil and the chopped garlic to a large sauté pan. Gently fry the garlic for 30–60 seconds, then add the cleaned live clams and all 120 ml white wine. Cover and give the pan a gentle shake.

   Gently fry garlic · 1 minUses Olive oil for gently frying the garlic, as needed · Chopped garlic · Cleaned live clams · 120 ml white wine

5. 5

   Step 5: Cook the clams with the lid closed, gently shaking the pan occasionally, until they have opened. Discard any clams that remain closed after cooking; do not force the shells open.

   Uses Clams in garlic and white wine

6. 6

   Step 6: Turn off the heat. Drain the al dente linguine and add it to the opened clams and their juices, together with the chopped parsley and a squeeze of lemon juice (1). Toss for 1–2 minutes so the pasta absorbs some juices, then serve immediately.

   Uses Cooked al dente linguine · Opened cooked clams and their juices · Chopped fresh parsley · 1 squeeze fresh lemon juice