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Linguine alle Vongole
easy restaurant European restaurant Italian restaurant Mediterranean

Linguine alle Vongole Clam Linguine

Serve the child a small bowl of plain linguine tossed with a little olive oil, plus a few clams removed from their shells and cut into small pieces.

Prep Time 15 min
Cook Time 30 min
Servings 4
Calories 680 kcal
Equipment
skillet stove

Ingredients

Produce
Protein
Pantry
child_care

Kid-Friendly Version

Serve the child a small bowl of plain linguine tossed with a little olive oil, plus a few clams removed from their shells and cut into small pieces.

Recipe

1

Bring a large pot of salted water to a boil over high heat.

2

Scrub the clams under cold running water and discard any that are open or cracked.

child_care Let the child help by placing the clean clams in a bowl.
3

Add the linguine to the boiling water and cook according to package directions until al dente, about 9 minutes. Reserve 1 cup of pasta water before draining.

child_care Set aside a small portion of plain pasta for the child before adding any sauce.
4

While the pasta cooks, heat 30 ml olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté for 1 minute until fragrant.

5

Increase heat to high, add the clams and white wine, then cover and cook for 5–7 minutes, shaking the pan occasionally, until the clams have opened. Discard any that remain closed.

child_care Remove a few opened clams, take the meat out of the shells, and chop into small pieces for the child.
6

Drain the linguine and add it to the skillet with the clams. Toss over low heat, adding reserved pasta water a little at a time if needed to loosen the sauce.

child_care Combine the child's plain pasta with a drizzle of olive oil and the chopped clam pieces.
7

Remove from heat, stir in the remaining 30 ml olive oil, chopped parsley, and a squeeze of lemon juice. Serve immediately.

child_care Skip the lemon and parsley on the child's portion.