Linguine alla Vongole


Geoffrey Zakarian

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If your summer vacation is more of a “staycation,” don’t let that stop you from enjoying the fruits of the sea! Bring the beach to you with low fat, high protein clams that are rich in zinc, iron, and magnesium. During a flare, stick to white pasta and consider skipping the white wine.

Yield: 4 servings


  • 12 ounces dried Linguine

  • 2/3 cup white wine

  • 2 lbs. littleneck clams, purged and cleaned

  • ½ cup extra virgin olive oil

  • 4 each garlic cloves, thinly sliced

  • 2/3 cup parsley, washed and rough chopped

  • Fresh cracked pepper

  • Kosher salt

Method of Preparation:

1. Prepare pasta as directed on package.

2. In a large, straight-sided sauté pan, heat the white wine to a boil and add a crack of black pepper. Add the clams to the pan, and cover.

3. Heat the garlic and olive oil in a large sauté pan over medium heat until the garlic is soft but not dark. Add the chili flakes and turn off the heat until the next step is complete. 

4. When the clams have opened after about 3 minutes, strain the liquid through a strainer into the sauté pan with the garlic.

5. Add the parsley to the pan and bring to a simmer. Reduce the liquid down by 75% to almost a glaze. Season the sauce with salt and pepper and set aside until the pasta is finished.

6. When the pasta is 80% cooked, add it to the pan with the sauce. Heat the sauce and the pasta together, coating the glaze around the pasta. Add pasta water as needed to finish the pasta. Toss in the clams, drizzle with olive oil, and serve immediately.

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Medical Reviewers: Rachel Baer, RD, LD Last Review Date: Jun 8, 2016

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