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Linguine alla Vongole
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Savor linguine alla vongole - a delectable clam pasta in a flavorful wine sauce with layers of clam goodness.
Ingredients:
  • 8 ounces dry linguine pasta
  • 2 tablespoons olive oil, or as needed
  • 1/4 white onion, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper
  • 3/4 cup dry white wine
  • 2 bay leaves
  • 1 tablespoon chopped fresh parsley, plus more for garnish
  • 1 teaspoon fresh oregano leaves
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 2 (8 ounce) bottles clam juice
  • 4 (6.5 ounce) cans chopped clams, drained, juice reserved
  • 1 tablespoon cornstarch, or as needed
  • 12 cherrystone or littleneck clams
Instructions:
  • Drizzle olive oil into a saucepan over gentle heat. Sauté onions until tender and aromatic for approximately 5 minutes. Introduce garlic and crushed red pepper and sauté briefly until aromatic, around 30 seconds.
  • Add white wine, bay leaves, parsley, oregano, thyme, black pepper, and salt to the pot. Increase heat and simmer until the liquid reduces by half.
  • Incorporate bottled clam juice and the clam juice from 3 cans of chopped clams, reserving the clams for later. Lower the heat to medium. Mix the clam juice from the last can of chopped clams with cornstarch in a sealed jar; refrigerate to thicken the sauce later on.
  • Stir the sauce consistently over medium heat until it thickens to sauce consistency, approximately 20 minutes.
  • While the sauce simmers, cook the linguine in a large pot of boiling lightly salted water until al dente, about 11 minutes. Drain and keep warm.
  • Steam the whole clams over medium heat in a pot with a steamer rack, covered, until they open, for about 5 to 7 minutes. Then set them aside.
  • Combine chopped canned clams with the sauce and heat for about 3 minutes. If the sauce is still thin, gradually add the refrigerated clam juice-cornstarch slurry while stirring until slightly thickened, taking into account that the starch from the linguine will also contribute to thickening.
  • Mix linguine in the pan with clam sauce until fully coated. Serve linguine on each plate, topping with whole clams. Garnish with Parmesan cheese and fresh parsley.

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