Linguine alla Vongole

Name: Linguine alla Vongole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.5 tsp Black Pepper; 26 oz Chopped Clams; 16 oz Clam Juice; 1 tbsp Cornstarch; 2 whole Dried Bay Leaves; 8 oz Dry Pasta; 1 tsp Fresh Oregano; 1 tbsp Fresh Parsley; 1 tsp Fresh Thyme; 2 whole Garlic; 0 g Grated Parmesan Cheese; 2 tbsp Olive Oil; 0.5 tsp Red Pepper Flakes; 0.5 tsp Salt; 0.25 whole White Onion; 0.75 cup White Wine

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Sugar-Free Comfort-Food Pescatarian 🐟

Linguine alla Vongole pairs briny clams with a bright white wine sauce infused with garlic, herbs, and a touch of heat. Tender chopped clams enrich the sauce while freshly steamed clams add a restaurant-worthy finish. Serve for a cozy dinner when you want a seafood pasta that tastes clean, aromatic, and deeply clam-forward.

Prep15 mins
Cook35 mins
Serves4
DifficultyMedium

1

Pour a thin layer of olive oil into a saucepan over medium-low heat. Add the onions and cook, stirring, until soft and fragrant, about 5 minutes. Add the garlic and crushed red pepper, and cook until fragrant, about 30 seconds.
2

Pour in the white wine, bay leaves, parsley, oregano, thyme, black pepper, and salt. Increase the heat to bring it to a simmer; cook until the volume reduces by half.
3

Stir in the bottled clam juice, plus the clam juice from 3 cans of chopped clams (set the chopped clams aside to use later in the recipe). Reduce the heat to medium. In a small jar with a tight-fitting lid, combine the clam juice from the remaining can of chopped clams with the cornstarch; place it in the refrigerator to use later for thickening the sauce.
4

Simmer the sauce over medium heat, stirring frequently, until it starts to reach a saucy consistency, about 20 minutes.
5

While the sauce simmers, cook the pasta: bring a large pot of lightly salted water to a boil. Cook the linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside to keep warm.
6

While the pasta cooks, steam the clams: In a pot with a steamer rack, bring water to a boil. Steam the whole clams over medium heat, covered, stirring or shaking the pot occasionally, until they open, 5 to 7 minutes. Set aside.
7

Pull it all together: add the chopped canned clams to the sauce; cook just until heated, about 3 minutes. If the sauce is still thin, shake the refrigerated clam juice–cornstarch mixture and pour in a little at a time; cook and stir until just thick enough—the starch from the linguine will also thicken the sauce a bit.
8

Toss the linguine in the pan with the clam sauce to coat evenly. Divide the linguine onto individual plates; place the whole clams on top. Finish with Parmesan cheese and fresh parsley.