Pasta & noodles
Linguine alle Vongole, Razor Style
The Italian classic with Pacific clams
- 25 min
- Medium
- Serves 2–3
Ingredients
- 10 razor clams, sliced, juice reserved
- 12 oz linguine
- 5 cloves garlic, sliced thin
- 1/2 cup white wine
- Chili flakes, big handful parsley
- Good olive oil
Method
- Boil the linguine 2 minutes shy of the package time; save a cup of pasta water.
- Meanwhile: garlic and chili in olive oil over medium until just golden.
- Add wine and clam juice; boil hard 2 minutes.
- Add pasta to the pan with a splash of pasta water; toss until glossy.
- Clams in for the last 90 seconds; parsley and oil to finish.
Tip. The sauce is the starchy water + wine + clam juice emulsion — toss aggressively.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.