A summer favorite, pasta alla vongole brings the flavors of the sea to you. With only a few ingredients, it is critical to get the freshest clams possible. A fresh clam taste fresh and like the sea or ocean where it is from. I like to use small clams, or clam cockles. The smaller the better for this dish.
Serve with a nice crusty bread and white wine!
Linguine Alle Vongole
Linguine served in a white wine and clam sauce.
Clean the clams
Brush the outside of the clams with a hard bristle then place in a bowl of salted water. Mimicking the sea will help the clams purge any sand and grit. Place in the fridge for 2 hours.Discard any clams that are open and do not close when giving them a tap.
Cook the pasta
Add the pasta to large pot of well salted boiling water. Cooking time will depend on the pasta. Cook for 2 minutes less than the package says for al dente. The pasta will finish cooking in the sauce.
Prepare the sauce
In a skillet over medium heat add olive oil, chili pepper, and clams. Cook for a minute then add the wine. Cover and cook for 8-10 minutes, shaking the pan every couple minutes. The clams are done when they open up.The cooking time depends on the variety of clams. For cockles, around 8-10 minutes. For other varieties of clams it can take as little as 3 minutes.
Finish the pasta
When the pasta is almost finished transfer it into the sauce, along with a small dash of pasta water. Toss in parsley and cook for 2 minutes.