Clam Linguine
Submitted by bigtyme12
Classic linguine with clam sauce made from canned clams, garlic, olive oil, lemon juice, and red pepper flakes. A quick Italian-American pasta dinner on the table in 30 minutes with pantry staples.
YIELD
3 servingsPREP
20 minCOOK
10 minREADY
30 minLinguine alle vongole doesn’t need to be fancy to be incredible.
This version uses canned clams with their juice, which means you can make it any night of the week without a trip to the fish counter.
Garlic gets a gentle saute in olive oil (golden, never brown), then the clams, their briny liquid, oregano, red pepper flakes, and a squeeze of lemon juice simmer together into a light, punchy sauce.
Toss it over hot linguine, shower it with fresh parsley and grated Parmesan, and you’re eating like you’re sitting at a trattoria on the Amalfi Coast.
Pro Tips
- Saute the garlic low and slow. Burned garlic turns bitter and will ruin the whole dish.
- Keep the clam juice from the cans. That’s your sauce base and where all the briny flavor lives.
- Toss the pasta with some of the sauce first so it absorbs flavor, then pour the rest on top.
- Save a cup of pasta cooking water. A splash stirred in helps the sauce cling to the linguine.
Ingredients
Directions
Heat olive oil in large skillet over medium heat.
Add garlic and sauté gently until just golden, about 1 minute.
Do not let garlic brown.
Add clams and their liquid, red pepper, oregano and lemon juice.
Simmer 3 to 5 minutes over low heat.
Add parsley and cook 1 minute.
Place cooked pasta in serving bowl.
Pour some sauce over pasta and toss to coat strands.
Pour remaining sauce over top of pasta.
Sprinkle with parmesan cheese.
Makes 3 to 4 servings.
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