Gochujang Vongole Linguine
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Clams open in white wine, and the briny liquid they release becomes the sauce base for a spoonful of gochujang, the Korean fermented chili paste.
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The result tastes like vongole with an extra layer of savory heat rather than a red chili sauce. A small knob of butter at the end rounds off the spice and gives the sauce its gloss. Because that clam liquor goes straight into the sauce, the clams soak for 30 minutes first to purge any sand.
Ingredients
Instructions
- 1
Purge 500g clams in salt water (1L water + 1 tbsp salt) for 30 minutes.
Scrub shells well and drain in a colander.
- 2
Boil 180g linguine in salted water for 1-2 minutes less than package instructions for al dente.
Reserve 150ml pasta water.
- 3
Heat 2 tbsp olive oil in a pan, add 4 sliced garlic cloves, and cook over low heat for 30 seconds until the oil is infused with garlic fragrance.
- 4
Add 1 tbsp gochujang and stir-fry 20 seconds to bloom the flavor.
Add clams and 80ml white wine, cover, and cook 2-3 minutes until shells open.
- 5
Add the al dente linguine and reserved pasta water gradually, checking the sauce consistency, increase to medium-high heat, and toss rapidly for 1 minute to emulsify the sauce. Finish with butter for richness.
- 6
Finish with black pepper and fresh parsley.
Discard any clams that remain closed, as they are unsafe to eat.
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