Linguine alle Vongole

Linguine alle Vongole:

Ingredients:

• 400g linguine pasta
• 1 kg fresh clams (vongole)
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, finely chopped
• 1/2 teaspoon red pepper flakes (optional, for some heat)
• 1/2 cup dry white wine
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Clean the Clams:
   • Scrub the clams thoroughly to remove any sand or debris.
   • Discard any clams that are open or cracked.
2. Cook the Pasta:
   • Cook the linguine pasta in a large pot of salted boiling water until al dente according to the package instructions.
   • Reserve about 1 cup of pasta cooking water before draining.
3. Prepare the Sauce:
   • In a large pan, heat the olive oil over medium heat.
   • Add the chopped garlic and red pepper flakes (if using). Sauté until the garlic is golden but not browned.
4. Cook the Clams:
   • Add the cleaned clams to the pan and pour in the white wine.
   • Cover the pan with a lid and let the clams steam for 5-7 minutes or until they open.
   • Discard any clams that do not open.
5. Combine Pasta and Clams:
   • Once the clams have opened, add the cooked linguine to the pan.
   • Toss the pasta and clams together, allowing the pasta to absorb the flavors of the sauce.
   • If the pasta seems too dry, add some of the reserved pasta cooking water to achieve the desired consistency.
6. Season and Serve:
   • Season the dish with salt and black pepper to taste.
   • Sprinkle fresh chopped parsley over the top.
7. Serve:
   • Serve Linguine alle Vongole immediately, garnished with additional parsley and accompanied by lemon wedges.

Enjoy this delicious and simple Italian seafood pasta dish!