Linguine with Clams
Linguine alle vongole, or linguine with clams, is an Italian classic, and with good reason: The al dente pasta, briny fresh clams and garlicky wine sauce all combine to create a whole greater than the sum of its parts. We like to make it with fresh pasta, which has a wonderfully silky texture, but you can substitute 3/4 lb. (375 g) dried linguine or even spaghetti instead.
For the linguine:
- 2 cups (10 oz./310 g) “00” flour, plus more as needed
- 2 large eggs plus 2 large egg yolks
- 1 Tbs. olive oil
- 1 Tbs. water
- Kosher salt
2 dozen littleneck clams (about 2 lb./1 kg)
- 3 Tbs. extra-virgin olive oil
- 2 garlic cloves
- Pinch of red pepper flakes
- 1/3 cup (3 fl. oz./90 ml) dry white wine
- Fresh flat-leaf parsley leaves for garnish
Using a Philips pasta maker fitted with the linguine die, use the flour, eggs and egg yolks, olive oil, water and a pinch of salt to make linguine according to the manufacturer’s instructions.
Meanwhile, bring a large pot two-thirds full of salted water to a boil over high heat.
Scrub the clams well under cold running water.
In a large saucepan over medium heat, combine the olive oil, garlic and red pepper flakes and cook until the garlic softens and is fragrant but not browned, about 3 minutes. Add the clams and wine and cover. Increase the heat to high and cook, shaking the pan occasionally, until the clams have opened, about 4 minutes. Remove from the heat and discard any unopened clams. Add the butter and swirl the saucepan to melt the butter into the cooking liquid. Cover the pan to keep warm while you cook the pasta.
Add the pasta to the boiling water and cook until al dente, about 3 minutes. Drain the linguine and return it to its pot. Pour the clams and sauce over the linguine and mix gently. Transfer to a serving platter or individual pasta bowls, dividing the clams evenly. Garnish with parsley leaves and serve. Serves 4.
Williams Sonoma Test Kitchen