Linguine with Clam Sauce Recipe (Pasta Alle Vongole)

Step 1

Add the olive oil to a large rondeau or frying pan over low heat and stir in the garlic and shallots and cook for 1 minute.

Step 2

Place in the fresh clams and stir until combined. Place on a lid and cook for 6-8 minutes or just until the clams begin to open.

Step 3

Next, deglaze with the wine and turn the heat to medium-high to high heat and cook for 3-4 minutes to reduce the amount of wine, and until the clams are completely opened up.

Step 4

Turn the heat to low and add in the canned clams, salt, pepper, and ¾ of the chopped parsley and cook for 1 to 2 minutes. Set aside.

Step 5

Add the pasta to a large pot of boiling salted water and cook until al dente.

Step 6

Strain the noodles and toss with the clam’s saucepan.

Step 7

Serve with optional grated parmesan cheese, red pepper flakes, and remaining chopped parsley.