Linguine alle Vongole: Linguine with Littleneck Clams
Yield
Serves 4-6
RECIPE Ingredients
- 2 lbs. Lobster Gram Little Neck Clams thawed, broth reserved
- Extra-virgin olive oil, as needed
- 3 garlic cloves, peeled and thinly sliced
- Large pinch of red pepper flakes
- ½ cup dry white wine
- 1 lb. linguine
- 2 tablespoons unsalted butter
- 2 tablespoons chopped flat-leaf parsley
- Lemon wedges, for serving
Price
$7.99
- 1 lb. Littleneck Clams Flash Frozen for Freshness
- Ready to Thaw, Prepare & Serve, 17-22 per pound
- Can be shipped via 2-day or overnight air
Recipe notes
Our frozen littleneck clams come fully cleaned, picked over, and perfectly cooked, so you can enjoy this classic Italian favorite with far less prep and effort. It combines chopped clams with clams cooked in the shell for a flavorful sauce and delightful texture.
RECIPE Preparation
- Open the package of clams and drain the brine into a measuring cup. Remove about ⅔ of the clams from their shells and roughly chop.
- Bring a large pot of well-salted water to a boil. Add linguine and cook according to package directions until al dente. Drain, reserving about 1½ cups of pasta water.
- Meanwhile, heat about 2 tablespoons of olive oil in a large, straight-sided sauté pan over medium heat. Add garlic and red pepper flakes, sautéing until garlic is just starting to turn golden, about 4 minutes. Raise the heat to high, add wine and reserved clam broth. Once simmering, add drained pasta and about ½ cup of pasta water. Stir and toss pasta until the sauce is reduced, emulsified, and creamy.
- Add butter, chopped clams, and shell-on clams. Cook, stirring, until butter is melted and clams are heated through, about 1 minute. Continue to add pasta water until the sauce reaches desired consistency. Taste for seasoning and add salt, if needed. Remove from heat. Garnish with parsley and a generous drizzle of olive oil. Serve immediately with lemon wedges.