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Epicurious

Linguine with Clams (Linguine con le Vongole)

4.5

(75)

Image may contain Food Pasta Noodle Spaghetti Cutlery Spoon and Bowl
Photo by Christina Holmes

In contrast to American renditions of this dish, which often feature a heavy tomato sauce, the Italian version focuses on the pasta itself. The clam and tomato accompaniment is light and simple. Red pepper flakes add a bit of heat, but you can reduce the amount if you prefer less spice.

In Italy, the clams would most often be the small-shelled variety known as carpet-shells. In America, the best substitutes are cockles or Manila or littleneck clams.

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