Pasta So Good It's Okay To Slurp

Photo: Courtesy of Davide Luciano/Impatient Foodie.
Pasta alle Vongole is an old favorite. The important thing to note about this dish is that, although working with clams may sound intimidating, you'll be surprised by how easy they are to cook. After you make this dish just once, you'll no longer think of it as a meal you only order out because it's too complicated to make at home.

Pasta Alle Vongole
Serves 4 to 6 people
Adapted from America's Test Kitchen

2 tbsp of olive oil
3-5 garlic cloves
1/2 tsp of red pepper flakes
3 lbs of clams
1 lb of linguine
6 tbsp of unsalted butter
2 tbsp of parsley, minced
Salt and pepper

1. Bring water to a boil. Salt the water well once it is boiling. Meanwhile, heat the oil in a skillet over medium-high heat, and add the garlic and red pepper flakes. Cook until fragrant, about 15 seconds.

2. Stir in the clams and the wine. Cover and let simmer, shaking the pan occasionally for about 6 minutes.

3. Remove the cover from the pan. All of the clams should be open. Throw away any that do not open.

4. Continue to simmer the sauce until it is slightly reduced, about another 2 minutes. Remove sauce from heat, and set aside.

5. Now cook your linguine in the boiling water.

6. Reserve 1/2 cup of the linguine cooking water before draining the linguine.

7. Strain the linguine, and put it in a large serving bowl. Immediately add the butter, parsley, clams, sauce, and salt and pepper to taste.

8. Toss together well, adding the reserved cooking water as needed to loosen the sauce (you will NOT need to use all of the water).

9. Serve immediately, and be sure to slurp!

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