Linguine Con Vongole E Alghe (Linguine with Clams and Kelp)

Chef Marc Murphy, MM Kitchen Studio, Tribeca

Linguine con vongole is one of those pasta dishes that you can find basically anywhere in coastal Italy. Mysteriously, in the U.S., it’s often presented cloaked in a tomato-based sauce, which is not how you’d find it in Italy (though they might throw in a handful of fresh chopped tomatoes at the end). I’ve discovered the magic of adding kelp, by enhancing this classic with a nutritional twist. Introducing it towards the end of cooking, alongside the parsley, enriches the dish with nutrients and an exquisite umami depth, all without overshadowing the traditional flavors.

March 13, 2024

Ingredients

SERVINGS: 4 Serving(s)

Kosher salt
1 pound linguine
2 tablespoons olive oil
4 garlic cloves, thinly sliced
24 littleneck clams, soaked in salted water and scrubbed
1 cup dry white wine
4 tablespoons (2 ounces) unsalted butter
2 tablespoons finely chopped fresh flat leaf parsley
1 cup kelp, slightly blanched and cut into strips (see note)
1 teaspoon red pepper flakes
Freshly ground black pepper
Crusty bread, for serving

Preparation

Fill a large pot with water and add enough salt so the water tastes like seawater, and bring to a boil. Add the pasta and cook according to the directions on the package until 2 minutes shy of al dente.

Meanwhile, heat the olive oil over medium heat in a large sauté pan until shimmering. Add the garlic and cook, stirring, until golden, about 1 minute.

Add the littlenecks and white wine and shake to combine. Cover and cook until the clams open, 4–5 minutes. Remove the lid and discard any that haven’t opened.

Add the butter, parsley, kelp and red pepper flakes and shake the pan to combine.

Drain the pasta and add it to the pan with the clams. Cook, tossing to combine, until the pasta is al dente and absorbs some of the clam juices.

Season to taste with salt and black pepper and serve immediately with slices of bread on the side to sop up the juices in the bowl.

Note: Look for sugar kelp from local growers; otherwise try Atlantic Sea Farms brand kelp from Maine, which can be found in area markets.

Tea towel in photo is designed by local designer Leah Ammerman and sold at Stock Culinary Goods.