Linguine alle Vongole (Little Neck steamer clams with linguini)
Little Neck Steamers, or any other variety, are mostly widely available throughout the year now, and this recipe really only takes a few minutes.
Be sure to have a crusty loaf to serve with the clams, to soak up all the broth.
Vongole' (Little Neck Steamer Clams with Linguini)
6 ounces linguini
4 Tbsp evoo, divided
1 garlic clove, thinly sliced
1/4 tsp crushed red pepper flakes
1/4 cup white wine
2 pounds small clams, preferably littlenecks, scrubbed
2 Tbsp roughly chopped fresh flat leaf parsley
After bringing home the clams, rinse them, scrub them, and keep the bag open so the clams can breathe.
Bring 3 quarts of water to a boil in a 5 qt pot. Salt lightly, add pasta and cook until at your desired level of doneness.
Drain, but reserve 1 cup of the pasta water. Keep pasta warm.
Meanwhile, heat 3 Tbsp of oil in a large skillet over medium heat
Add sliced garlic, and cook, swirling often, until the garlic just begins to turn golden.
Add the red pepper flakes and continue to cook for about 15 seconds. Add the wine.
Add the clams.
Increase heat to high. Cover the skillet and cook until the clams open and release their juices. This could be anywhere from 3-6 minutes. As the clams open, use tongs to transfer them to a bowl.
Add 1/4 cup of the reserved pasta water to the skillet.
Bring to a boil.
Add pasta to the pan.
Cook over high heat, tossing constantly, until pasta has soaked up the broth.
Add the clams and any juices from the bowl to the pan.
Toss with the parsley.
Transfer pasta and clams to bowl, and drizzle with the remaining oil.
Sprinkle with freshly grated parm if desired
- Marguerite Jodry