Linguine alla Vongole {Linguine with Clams}

By vail28

Ingredients

• 1 pound Linguine
• salt
• 4 tablespoons extra virgin olive oil
• 1/4 cup onion – minced
• 4 cloves garlic – minced
• 1 cup dry white wine
• 2 tablespoons fresh flat leaf Italian Parsley – roughly chopped {plus additional to garnish if desired}
• 16 little neck clams – cleaned and scrubbed
• 2 tablespoons unsalted butter
• 1 lemon

Details

Servings 4
Adapted from bellalimento.com

Preparation

Step 1

1. Place a large pot of well seasoned water onto boil. When water boils, add linguine and cook until al dente. Reserve some of the pasta water in case necessary.

2. Into a deep sided pan, add oil and heat over medium heat. When hot, add onion, garlic and cook until aromatic {just a minute or two}. Add wine, parsley, and clams. Cover with lid and cook until clams have opened. NOTE: discard any clams that do not open after cooking. Once clams have opened add butter and give a nice squeeze of lemon juice.

3. Add drained pasta to pan. Check for seasoning, add salt if necessary. If mixture is too thick add a little of the reserved pasta water and toss to combine. Garnish with additional chopped parsley if desired.