Linguini with Clam Sauce (Alla Vongole)
Classic Italian pasta with tender clams in a fragrant garlic and olive oil sauce. Simple yet elegant, this dish showcases the pure flavors of the sea.
12 mins
Ingredients
Equipment Needed
- 8-inch nonstick skillet
- large pot
Ingredients
Equipment Needed
- 8-inch nonstick skillet
- large pot
Instructions
- 1
Make garlic oil
Combine 2 tablespoons garlic and oil in 8-inch nonstick skillet. Cook over low heat, stirring occasionally, until garlic is pale golden brown, 9 to 12 minutes.
- 2
Add pepper flakes
Off heat, stir in pepper flakes; set aside.
- 3
Boil water
Bring 2 quarts water to boil in large pot.
- 4
Cook pasta
Add pasta and 2 teaspoons salt and cook, stirring frequently, until al dente.
- 5
Reserve pasta water
Reserve 1 cup cooking water, then drain pasta and return it to pot.
- 6
Combine ingredients
Add remaining 1/2 teaspoon garlic, clams, anchovies, lemon juice, reserved garlic-oil mixture, and reserved cooking water. Stir until pasta is well coated with oil and no water remains in bottom of pot.
- 7
Finish and serve
Add Parmesan and parsley and toss to combine. Season with salt and pepper to taste. Serve, passing extra Parmesan separately.
Cook's Notes
Referenced from Martha Stewart Cooking School (KERA): Italian Favorites. A garlic press makes quick work of uniformly mincing the garlic, which in turn ensures that the garlic browns evenly.
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