Linguine alle Vongole

Linguine alle Vongole, a classic Italian seafood pasta dish, is a delectable combination of tender linguine noodles and succulent clams. This dish showcases the simplicity and freshness of ingredients, allowing the briny flavor of the clams to shine through. The pasta is typically infused with a garlic and white wine sauce, complemented by a hint of red pepper flakes for a subtle kick. Garnished with fresh parsley, this elegant and flavorful dish captures the essence of coastal Italian cuisine, offering a delightful balance of textures and tastes.

Recipe: Linguine alle Vongole

Ingredients:

• 1 pound linguine pasta
• 2 pounds fresh clams, scrubbed and cleaned
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 cup dry white wine
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook linguine according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing until garlic is fragrant but not browned.
3. Add cleaned clams to the skillet, pouring in the white wine. Cover the skillet and let the clams steam for 5-7 minutes or until they open. Discard any unopened clams.
4. Season the clam mixture with salt and black pepper to taste. Toss in the cooked linguine, ensuring the pasta is well-coated with the flavorful sauce.
5. Transfer the Linguine alle Vongole to a serving dish, garnish with fresh chopped parsley, and serve immediately. Pair it with a glass of crisp white wine for the perfect Italian dining experience. Enjoy!