Linguine Con Vongole With Peas

Recipe by Rinshinomori
READY IN: 20mins




  • Prepare the sauce while the pasta is cooking to so that the linguine will be ready when the sauce is almost done.
  • Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes. Do not over cook - al dente. Drain the pasta well.
  • Heat the olive oil over medium flame in a deep pan with a lid. Add the garlic and red pepper flakes; saute for about a minute. Add the clams, wine, clam juice and lemon juice.
  • Cover and cook until clams are just opened shaking perodically, about 5 minutes. Discard any that have not opened. Remove the clams and cover the clams with foil to keep warm.
  • Increase the heat to medium high and reduce the sauce a bit, about 1-2 minute. Add the peas to the pan and heat for 1-2 minute. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta for a minute or two so linguine takes in some of the sauce.
  • Divide evenly on the plates and place clams on top. Drizzle olive oil to your taste.