Naples' clam pasta: briny shells popped open in wine and garlic, their liquor becoming the sauce. Restraint is the recipe.
1 kg
🦪 Clams ›
purged in salted water 30 min
Mise en place
Before you start
Prep checklist
Clams — purged in salted water 30 min
Warm garlic and chili in oil; add clams and wine, lid on, high heat — 4–6 minutes until they open. Discard any that refuse.
Cook the linguine 3 minutes shy; finish it IN the clam liquor, tossing, adding pasta water as it drinks.
💡
Pasta finished in the sauce absorbs the sea itself. This is the step that separates vongole from "pasta with clams on it."
Parsley, best oil, and no cheese — the one Italian rule nobody bends.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Crusty bread or buttered rice
·
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
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