How to Use Summer Clams to Make Linguini alle Vongole - Appetito
Our contributor shares a recipe for a quintessential Italian pasta for summer featuring clams fresh from the sea.
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Cooking tools:
- Dutch oven
- Skillet
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
Ingredients
- 2 lbs. Little Neck clams (soaked, rinsed and scrubbed)
- 1 lb. linguine pasta
- 1/3 cup extra virgin olive oil + more to finish
- 1/2 cup dry white wine
- 1-1/2 ladles sea-salted starchy pasta water
- 6 cloves garlic, sliced
- 1/2 Serrano pepper, sliced
- 1 tsp. crushed red pepper flakes
- sea salt
- black pepper
- 1/2 cup freshly chopped parsley
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