Pasta alle Vongole

The liquor (juice) from your freshly dug clams is the key sauce ingredient in this easy crowd-pleaser from Langdon Cook, blogger and author of Fat of the Land. If freshly dug clams seem especially sandy, soak them in a bucket of clean salt water for a few hours. Don’t forget to tell people that it’s totally acceptable to pick up the clams and slurp the meat right out of the shell.

Salt (optional)

1 large shallot, chopped

4 large garlic cloves, chopped

1/4 cup extra-virgin olive oil

About 1/2 cup dry white wine

1/4 teaspoon red chile flakes

3 large plum tomatoes, chopped

1 pound dried linguine

4 dozen littleneck clams, preferably small (4 to 5 lbs.), scrubbed and rinsed

1/2 cup coarsely chopped flat-leaf parsley

Step 1

Bring a large pot of salted water to a boil for pasta. Meanwhile, sauté shallot and garlic in oil in another large pot over medium-high heat until softened, 3 minutes. Add 1/2 cup wine and cook 1 minute. Stir in chile flakes and tomatoes; cook 1 to 2 minutes.

Step 2

Boil pasta 5 to 6 minutes, or until halfway done. Meanwhile, add clams to garlic mixture, increase heat to high, and cook, covered, 5 minutes.

Step 3

Scoop out 3/4 cup pasta water and reserve. Drain pasta and add to pan with clams. Cook together, covered, stirring occasionally, until pasta is al dente and clams have opened, 5 to 6 minutes. Add some pasta water or more wine if you want a juicier sauce. Discard any unopened clams. Toss pasta and clams with parsley.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 462Calories from Fat 22

% Daily Value *
Total Fat 12g19%

Saturated Fat 1.5g8%
Cholesterol 34mg12%
Sodium 386mg17%
Total Carbohydrate 60g20%

Dietary Fiber 1.9g8%
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Pasta alle Vongole