Linguini a Vongole

We recommend pairing Tenuta Frescobaldi di Castiglioni wine with this Linguini a Vongole recipe.

3 tbs extra-virgin olive oil
2 – 3 cloves of garlic, sliced thin
2 tsp chopped fresh hot chili pepper or 1 tsp dried red pepper flakes
3/4 cup dry white wine
Juice from one lemon
1 and 1/2 lb littleneck or Manila clams, well-scrubbed
1 lb linguini
1 tsp salt
Salt & pepper to taste
2 TBSP freshly chopped Italian flat-leaf parsley
Extra olive oil

Bring 3 quarts of water to a boil. Add 1tsp salt and linguini. Cook until al dente, about 8 to 10 minutes. Drain and add to clam pan when ready.

Meanwhile, as the pasta is cooking, heat the olive oil in heavy, deep skillet or saute pan (that has a lid) at medium heat. Add garlic and chili pepper or dried pepper flakes and 1 TBSP of parsley and cook about one minute, as garlic starts to turn. Add white wine and lemon juice and simmer for about 30 seconds at medium-high heat as it starts to reduce. Add clams and cover, occasionally shaking the pan to jostle the clams. Cook until all clams are open, about 7 minutes. Discard any clams that have not opened.

Increase the heat to about medium-high and add the linguini. Toss until coated. Add salt and pepper and remaining parsley & toss again. Serve with olive oil and Parmesan cheese.