Members recipe
Linguine alle Vongole
Built around linguine and clams -- the method starts by soaking the clams in a bowl of cold salted water for 20 minutes so.
Silky strands tangled in a glossy sauce -- a weeknight bowl that eats like a trattoria classic. Here it's built on linguine, clams and garlic -- a medium, Italian recipe that starts by soaking the clams in a bowl of cold salted water for 20 minutes so, and is ready in roughly 25 minutes.
Ready in 25 minutes -- genuinely doable on a weeknight.
A few technique steps to focus on, but nothing that needs special equipment.
Built around linguine, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 12 oz (340 g) linguine
- 2 lb (900 g) fresh clams (littlenecks), scrubbed
- plus 6 more ingredients
Method
Soak the clams in a bowl of cold salted water for 20 minutes so they spit out grit, then lift them out and discard any that are cracked or stay open when tapped.
The rest of this recipe is for members.
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