Linguine alle Vongole with Garlic, White Wine & Chilli

⏱ 30 min · Serves 2

The great Italian coastal classic: sweet little clams popped open in white wine and garlic, their salty juices emulsified into a glossy sauce that clings to every strand of linguine. Twenty-five minutes, no cream, no cheese — just the sea on a plate.

Per serving: 665 kcal · 31.0g protein · 76.0g carbs · 25.0g fat

Ingredients

• 500g fresh clams (vongole or palourde), in shell
• 200g dried linguine
• 4 tbsp extra virgin olive oil, plus extra to finish
• 4 garlic cloves, thinly sliced
• 1/2 tsp dried chilli flakes
• 120ml dry white wine
• Small handful flat-leaf parsley, finely chopped (stalks kept separate)
• Sea salt, for the pasta water
• Black pepper, to taste
• 1/2 lemon, for squeezing

Method

1. Rinse the clams under cold running water, tapping any open ones on the worktop — discard any that don't close, plus any with cracked shells. Soak in cold salted water for 20 minutes to purge grit, then drain.
2. Bring a large pan of well-salted water to the boil and cook the linguine 1 minute short of the packet time.
3. Meanwhile, heat the olive oil in a wide, lidded pan over medium heat. Add the garlic, chilli flakes and parsley stalks and cook gently for 1–2 minutes until the garlic is pale gold — do not let it brown.
4. Turn the heat to high, tip in the clams and pour in the wine. Clamp on the lid and cook for 3–4 minutes, shaking the pan, until the clams have opened. Discard any that stay shut.
5. Lift out about half the clams and pick the meat from the shells, returning it to the pan; leave the rest in their shells for looks.
6. Drain the linguine, reserving a mugful of cooking water. Add the pasta to the clam pan with a splash of the water and toss hard over high heat for a minute so the starch and juices emulsify into a silky sauce.
7. Off the heat, stir through the chopped parsley, a good grind of black pepper, a final drizzle of olive oil and a squeeze of lemon. Toss once more and serve immediately in warm bowls.