Linguine alle Vongole

Ok peeps. Listen up. This one is an all time favorite and an absolute go-to pasta recipe for all occasions. Need a quick week night meal? Vongole. Having fancy people over? Vongole. Can't think of what to make for dinner but you have 5 minutes to stop and get some clams? Vongole. See what I mean? And of course - we have to give a major shout out to our friends the Stellas. Though we haven't completely forgiven them for moving to NYC, they are responsible for introducing us to this life-changing dish when they took us to Celeste on the upper West side years ago. 


There are two secrets to this recipe: really good really fresh clams - the smaller the better (see exhibit A from Hog Island Oyster Company purchased at our lovely farmer's market) and a lot a lot a lot of garlic. 
This recipe is our own adaptation of variations we've tried from  Molto Italiano, The Art of Simple Food and many magazines. So - here we go:

Linguine alle Vongole
serves 4
1/4 cup extra virgin olive oil
6-8 cloves garlic, minced - adjust this according to your preference - we think more is better!
1 cup dry white wine
3/4 -1 pound linguine (spaghetti also works)
1 1/2 - 2 lbs manila clams, soaked in cold water for 30 minutes, strained and rinsed
1/4 cup finely chopped Italian parsley
a large pinch of dried chile flakes
salt to taste (preferably kosher)

1. Bring a large pot of water to boil and salt generously (about 2 tablespoons)
2. Drop the pasta into the boiling water and cook 2 minutes less than the time suggested on the box (we like De Cecco).
3. While the pasta cooks, heat the olive oil in a large saute pan over medium heat until hot. Add the garlic and chiles and cook for 1 minute. Add the wine and clams, raise the heat to bring to a boil, turn back down a bit, cover and cook over medium-high until the clams open - about 6 or 7 minutes. 
4. Just before the pasta is done (and remember you are cooking it 2 minutes LESS than you normally would), ladel about 1/2 a cup of the pasta water into the pan with the clams and let it reduce down slightly. (The starch from the pasta water will help create a velvety sauce).
5. Drain the pasta and immediately add it to the sauce along with the parsley, cooking for 1 more minute. Toss well to incorporate the pasta and season with salt to taste. Serve immediately. 

Oh - and this pasta gets no cheese. That's a rule! I can still hear the owner at Celeste as he playfully taunted us with fresh parmesan in hand.... "No. I'm not gonna do eeeeeet!"