Linguine con vongole is one of those rare Italian pasta dishes whose simplicity outweighs the lack of cream, heavy cuts of pork or need for obscure-sounding artisan pastas. Owing to the shellfish and fresh herbs, this linguine is light, delicious and satisfying in any season. It’s great to make for a quick weeknight dinner or hungry crowd in a pinch. Feel free to add more red pepper flakes for a spicier kick.
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 3 pounds cockles, soaked in salt water and scrubbed
- 1 cup dry white wine
- 1 teaspoon red pepper flakes
- 1/4 cup unsalted butter
- 2 tablespoons chopped parsley
- 1 pound linguini
- kosher salt
- Bring one gallon of water to boil. Add 2 tablespoons salt. Add pasta and cook 10 to 12 minutes.
- Meanwhile heat olive oil in a large sauté pan over medium heat. Add garlic and cook one minute.
- Add cockles and white wine. Cook covered until cockles open, about 5 minutes. Discard any cockles that do not open.
- Remove cover, Add red pepper flakes, butter and parsley. Drain pasta and toss with cockles.
- Season to taste with salt and pepper and serve.