Photograph of the finished Linguine alle vongole

Italy · Mì linguine ngao

Linguine alle vongole

30 min Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Linguine noodles Linguine noodles 14.1 oz
  • Photograph of Clams Clams 3.1 lb
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Dried chillies Dried chillies 4
  • Photograph of White wine White wine 1 cups
  • Photograph of Parsley Parsley 1.7 oz
  • Photograph of Olive oil Olive oil ⅔ cup

Method

  1. 1 Soak the clams in salt water for 2 hours to remove all the sand, then scrub the shells.
  2. 2 Sauté crushed garlic and dried chilies in olive oil, then add the clams, drizzle with white wine, and cover.
  3. 3 When the clams open their shells, turn off the heat, remove the meat, and strain the clam broth through a cloth.
  4. 4 Boil the linguine for 2 minutes less than directed, then transfer it directly to the pan with the clam broth.
  5. 5 Stir vigorously to coat the noodles with the clam broth and starch, then add the clams and sprinkle with parsley.

With an appliance

  • Microwave 27 min

    Replace step 2: place clams, garlic, dried chili peppers, and wine in a bowl with a vented lid, microwave at 900 W for 4 minutes until the clams open; keep step 3 as is, carefully strain the clam broth, then finish the noodles in the pan.

Start cooking