Linguine with Clams Recipe: Classic Italian Pasta alle Vongole

Begin by bringing a large 7-quart pot of water to a boil. Once boiling, add 6 tablespoons of salt to the water. Add the linguine to the boiling water and cook according to package instructions until al dente, typically around 8-10 minutes. Stir occasionally to prevent sticking. Reserve 1/2 cup of pasta water before draining.

In a preheated large skillet, add 9 tablespoons of extra virgin olive oil. Stir in the thinly sliced garlic and chili flakes. Once the garlic turns translucent, add the 1 pound of fresh clams. Pour in the Gratsi White Wine and cover with a lid. Allow to steam for 3-4 minutes. Remove the lid and add in 2 cans of baby clams (drain the clam juice from the cans and reserve 1 can of clam juice for the sauce) add in some parsley and cover with lid steam for another 3-4 minutes.

After 3-4 minutes, remove the lid and discard any clams that haven't opened. Add in the rest of chopped Italian parsley and 1/2 teaspoon of black pepper to the sauce. Remove the fresh clams from the skillet and place them in a separate bowl.

Add the al dente linguine to the skillet with the clam sauce. Stir everything together until the linguine is well coated in the sauce.

Transfer the linguine with clam sauce to a serving bowl. Garnish with the reserved fresh clams on top and add additional chopped parsley. Serve immediately and enjoy! Keep the seafood theme going — stir up a comforting Manestra: Orzo in Tomato Sauce, try the hearty richness of Cavatelli with Sausage Mushroom Cream Sauce, or revisit A Family Classic for a recipe worth passing down.

• For a richer sauce, you can add a pat of butter to the skillet before combining the linguine with the clam sauce.
• Adjust the amount of chili flakes according to your spice preference.
• Serve with crusty bread and a glass of Gratsi White Wine for a complete meal experience.