How to Make Best PASTA VONGOLE | Linguine with Clams

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Soak the vongole in a large bowl of water generously salted with sea salt for 2 hours to release any sand, then drain them in a colander and set aside.
2. Pour 6–8 tablespoons of extra virgin olive oil into a large pan over low heat. Grate the garlic straight into the oil, add half the chopped parsley and cook for 30 seconds, stirring gently with a wooden spoon.
3. Add the vongole and stir to coat them in the garlicky oil. Turn the heat to medium-low, add one ladle of water and a small teaspoon of sea salt.
4. Cover the pan (use foil if the pan is too large) and cook for 5 minutes, until the vongole stop opening.
5. Remove the cover and mix the vongole. Pour everything through a colander set over a bowl to catch the sauce, then set the vongole and the filtered sauce aside.
6. Bring a large pot of water to a boil, add rock salt and let it dissolve, then cook the linguine according to the packet instructions.
7. Wash the pan and return it to very low heat. Pour the filtered sauce back in. Squeeze in one half of the lemon, catching the pips, and stir gently.
8. When the pasta is almost ready, set aside 1 mug of pasta water. Move the pasta with tongs straight into the sauce pan, then toss or mix briskly, adding splashes of the reserved pasta water as needed.
9. Return the vongole to the pan and squeeze in the other lemon half. Add more pasta water if needed to emulsify the sauce.
10. Drizzle with extra virgin olive oil, sprinkle with some of the reserved parsley and toss until well combined.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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