Spicy Linguine in Clam Sauce (Pasta alle Vongole e Pomodorini)
Slightly spicier version of the classic Roman Pasta alle Vongole.
Servings Prep Time
4people 30minutes
Cook Time
15minutes
Servings Prep Time
4people 30minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Scrub clams and let the water drain. Boil pasta in large pot with salted water until just al dente – about a minute or two less than package cooking instructions. Reserve 1.5 cups of the pasta water before draining.
  2. Chop cherry tomatoes and parsley and slice garlic while the pasta is cooking. I like to quarter the tomatoes.
  3. Heat olive oil in a large pot as pasta finishes boiling. Add garlic and chili flakes and cook over medium-high heat for one minute. Add the tomatoes and reserved pasta water and bring to boil. (Note: traditional Italian recipes call for both white wine and reserved pasta water.  I substituted the wine with just reserved pasta water.)
  4. Add clams and cover with lid. Raise the heat and cook for 5-7 minutes until the clams open. Uncover and remove any unopened clams.
  5. Toss in pasta, butter, and parsley. Coat with clam sauce. Add salt and pepper to taste.
  6. Garnish with parsley and basil leaves. (I also added more chili flakes – but I like my pasta extra spicy).
Recipe Notes

Buon Appettito!