This classic linguine and clams recipe aka Linguine con Vongole is a delicious dish originally from Naples that has few ingredients but amazing flavor.
1 box of pasta- I use the gluten free barilla spaghetti or linguine (whichever is available at the time). You can use regular pasta if you choose!
Little neck clams- it is really up to you how many clams you would like to use. Our grocery store sells fresh clams by the bag, so, we usually use a bag.
1.5–2 cups of white wine- I use Pinot Grigio
5 or 6 garlic gloves
1 tbsp red pepper flakes
Olive oil – to coat the bottom of your dutch oven
1/2 cup of your pasta water
Flat leaf Italian parsley
You are going to want to scrub and clean all of your clams! If any are open or cracked- toss them. It means they are bad and you should not eat a bad clam!
In your pot- get your water ready and placed on high heat. Salt your water- it should be pretty salty.
On medium heat, coat the bottom of your dutch oven with olive oil. Let it heat up a bit. Heat your red pepper flakes up, and smash your garlic. Add it to the base of the oven.
Add your wine and let the alcohol begin to burn off. Add your clams and close the lid to your dutch oven until the clams all open.
Meanwhile your pasta should be in the pot boiling away – cook according to the package instructions. Reserve 1/2 cup of the pasta water.
Once your pasta is cooked, and your clams open, remove the clams from the dutch oven and set aside. Place the pasta and your pasta water in the dutch oven and let it form a sauce that coats your noodles. It will almost appear as if you have butter on them.
Slice up your parsley and once your noodles are ready, toss your clams and parsley back in the pot and serve