Christmas Eve Linguine alle Vongole

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Italian · 60 min · Shellfish · pescatarian, dairy-free

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Ingredients

• 1 1/4 lb littleneck clams, scrubbed
• 1/2 lb linguine
• 3 garlic cloves
• 1/4 cup dry white wine
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp fennel seed
• 1/4 cup panko breadcrumbs
• 1 lemon
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/4 cup extra-virgin olive oil

Method (tap to check — screen stays awake)

1. Purge the scrubbed clams in a big bowl of cold, well-salted water for 20 minutes so they spit out their grit, then lift them out (don't pour — the grit stays in the bowl).
2. While the clams purge, make the house fennel-chile pangrattato: toast the panko in 2 tablespoons of the olive oil with the fennel seed and half the red pepper flakes over medium heat, stirring, 4 to 5 minutes until deep golden. Season with salt, stir in the lemon zest, and set aside.
3. Bring a large pot of salted water to a boil and cook the linguine 2 minutes shy of the package time; reserve 1 1/2 cups pasta water before draining.
4. Meanwhile, warm the remaining olive oil in your widest lidded pan over medium and cook the thinly sliced garlic with the remaining red pepper flakes 2 minutes until fragrant and just blond.
5. Raise the heat, add the wine and the clams, cover, and steam 6 to 8 minutes, pulling clams to a bowl as they open. Discard any that stay shut after 10 minutes.
6. Add the linguine to the clam liquor with a cup of pasta water and toss over high heat 2 minutes until the sauce turns glossy and clings.
7. Return the clams, add the parsley and the juice of the lemon, and toss once more, loosening with pasta water as needed.
8. Serve in warm bowls with the pangrattato showered generously over the top — the crunch against the briny noodles is the whole point.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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