Linguine alle Vongole
Ingredients
Preparation
Heat the butter and olive oil in a large sauté pan over medium heat. Add the anchovy fillets and cook until dissolved, about 2 minutes. Add the garlic and red pepper flakes, and sauté until fragrant, about 1–2 minutes.
Add the canned clams, clam juice, wine, and lemon juice to the pan. Reduce the sauce over medium heat for 5 minutes, stirring occasionally. Add the rinsed fresh clams to the pan, discarding any with cracked shells. Cover the pan and cook until the clams open, about 5 minutes. Remove the clams from the pan, discarding any that have not opened.
Allow the sauce to continue cooking and reducing while you prepare the pasta. Boil linguine for 2 minutes. Add the linguine and chopped parsley to the sauce, allowing the pasta to finish cooking in the sauce.
Serve the pasta with the fresh clams, pouring the extra sauce over the clams to rewarm them. Garnish with additional lemon and parsley, if desired.
Classic, coastal, and effortlessly elegant—Linguine alle Vongole with Borgatti’s Linguine is the kind of pasta dish that tastes like it came straight from an Italian seaside kitchen. Tender clams, garlic, white wine, and lemon create a silky sauce that perfectly coats each strand of pasta.
This Linguine alle Vongole recipe is perfect for weeknight dinners, date nights, or special occasions when you want something impressive without the stress. Ready in under 30 minutes, it’s a go-to for anyone searching for an easy seafood pasta recipe, classic Italian clam pasta, or authentic linguine with white clam sauce.
Serve with fresh parsley, extra lemon, and crusty bread for a simple, stunning dish that celebrates fresh ingredients and timeless Italian cooking.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
