Boil the linguine in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
Trim the fine roots off the shepherd’s purse with a knife and score the thicker roots lengthwise, then rinse under running water. Soak in cold water for 2-3 minutes, then drain in a colander.
Mince or thinly slice the garlic.
If the clams haven’t been fully purged, soak them in salted water at about seawater strength, cover with black plastic, and refrigerate for 1 hour to half a day, then rinse under running water.
Heat olive oil in a pan and cook the garlic slowly over low heat.
Add the chili flakes, crumbled small, with some delay so the garlic doesn’t burn. If you only want the aroma, add it whole and remove it once the dish is done.
Once the garlic is fully cooked, add the butter and clams and stir together.
Pour in the white wine and cook off the alcohol over high heat, then cover and cook until the clams fully open.
Uncover and add the shepherd’s purse, boiled linguine, and pasta water, tossing for about 1 minute while letting the liquid reduce so the clam broth soaks into the noodles, then turn off the heat.
Squeeze in the lemon juice, sprinkle with pepper and 1 tbsp grated Grana Padano, toss, and transfer to a plate.
Finish with the remaining cheese and olive oil, and finely grated lemon zest on top.
Tips
Littleneck or surf clams work for vongole too, but if you want a deep, rich flavor and a chewy texture, Manila clams are the way to go.
Shepherd’s purse loses its aroma if cooked too long, so sauté it only briefly — and since clams turn tough if overcooked too, toss them with the noodles the moment they open.
If you bought unpurged clams, soaking them in salted water at seawater strength and keeping them covered in the dark can speed up the purging process.
Shepherd's Purse Vongole Linguine
Equipment: pot, frying pan, knife, cutting board, mixing bowl
Ingredients (1 serving)
- linguine 100g
- clams 400g
- shepherd's purse (naengi) 50g
- Grana Padano cheese 3 tbsp, grated
- garlic 2 cloves
- red chili flakes 2
- lemon ¼
- white wine 100ml
- olive oil 3 tbsp
- unsalted butter 1 tbsp
- pasta water 1 ladle (55ml)
- salt 1 tbsp (for pasta water)
- salt a pinch, to finish
- black pepper a pinch
Instructions
1. Boil the linguine in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
2. Trim the fine roots off the shepherd's purse with a knife and score the thicker roots lengthwise, then rinse under running water. Soak in cold water for 2-3 minutes, then drain in a colander.
3. Mince or thinly slice the garlic.
4. If the clams haven't been fully purged, soak them in salted water at about seawater strength, cover with black plastic, and refrigerate for 1 hour to half a day, then rinse under running water.
5. Heat olive oil in a pan and cook the garlic slowly over low heat.
6. Add the chili flakes, crumbled small, with some delay so the garlic doesn't burn. If you only want the aroma, add it whole and remove it once the dish is done.
7. Once the garlic is fully cooked, add the butter and clams and stir together.
8. Pour in the white wine and cook off the alcohol over high heat, then cover and cook until the clams fully open.
9. Uncover and add the shepherd's purse, boiled linguine, and pasta water, tossing for about 1 minute while letting the liquid reduce so the clam broth soaks into the noodles, then turn off the heat.
10. Squeeze in the lemon juice, sprinkle with pepper and 1 tbsp grated Grana Padano, toss, and transfer to a plate.
11. Finish with the remaining cheese and olive oil, and finely grated lemon zest on top.
https://hong-recipe.pages.dev/en/recipes/naengi-vongole-linguine/
Hong's Recipe
