Linguini Alle Vongole (Clam Pasta)

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• Step 1

  Rinse the clams thoroughly under cold running water, scrubbing the shells to remove any grit. To purge additional sand, soak the clams in lightly salted water (about 3% salinity, or 30 g salt per 1 liter of water) for 20–30 minutes, then drain and rinse again.

  • 1 lb manila clams (454 g)
• Step 2

  Prepare your mise en place: finely chop the chives and parsley, and mince the garlic so all your aromatics are ready before you begin cooking.

  • 1 tsp parsley (5 g)minced
  • 6 clove garlic (18 g)minced
• Step 3

  Bring a large pot of water to a boil. Once boiling, season generously with salt—about 1 tablespoon per quart (1 liter) of water. Add the pasta and cook until done, following package directions for timing.

  • 8 oz linguini (227 g)
    (or your preferred pasta)
• Step 4

  Heat the olive oil in a skillet over medium heat. Add the garlic and sauté gently for about 1 minute, just until fragrant. Stir in the crushed red pepper. Take care not to let the garlic brown too much, as it will turn bitter.

  • 2 tbsp extra virgin olive oil (30 g)
  • 6 clove garlic (18 g)minced
  • 1 tsp crushed red pepper (2 g)
• Step 5

  Pour the white wine into the pan and increase the heat to bring it to a boil. Let it bubble briskly until the alcohol cooks off. You’ll know it’s ready when the sharp aroma of alcohol fades, replaced by a lightly sweet fragrance, and the bubbling settles into a gentler simmer.

  • 1 cup white wine (240 g)
• Step 6

  Add the clams to the pan, then cover with a tight-fitting lid. Reduce the heat to a gentle simmer and steam for 4–6 minutes, until all the shells have opened. Do not allow the liquid to boil—rapid boiling will toughen the clams.
• Step 7

  Once the clams have opened, remove the lid and transfer them to a separate bowl. For easier eating, you may remove some of the clams from their shells (optional). Season the clam broth in the pan with fish sauce, then add the cooked pasta directly into the liquid.

  • 2 tsp fish sauce (10 g)
• Step 8

  Toss the pasta in the pan until well coated with the sauce. Return the clams to the pan and fold them through gently. Just before serving, squeeze over fresh lemon juice and sprinkle with chopped parsley for brightness.

  • 1 tbsp lemon juice (15 g)
• Step 9

  To serve, divide the pasta and clams among warm plates or shallow bowls. Garnish to taste with more parsley, a sprinkle of lemon zest, or fresh chives.