A Delicious Seafood Pasta Recipe
Linguine alle vongole, AKA linguine with clams is one of my favorite classic Italian dishes (I always say that) that combines tender clams with al dente pasta and a flavorful sauce. Vongole is both simple and elegant, making it a favorite among seafood lovers. Whether you are looking for a quick weeknight dinner or an impressive dinner party dish, linguine alle vongole is sure to satisfy.
Vongole seems like it would be a hard dish to make but it is really very simple. Below I provide a comprehensive guide to making linguine alle vongole, including tips on selecting the best clams, preparing the sauce, and cooking the pasta to perfection. Whether you are an experienced cook or just starting out, you will find all the information you need to make this delicious dish.
Choosing the Right Clams for Vongole
The first step in making linguine alle vongole is to choose the right clams. The best clams for this dish are small, tender clams with a delicate flavor. The most commonly used clams for linguine alle vongole are littleneck clams or Manila clams.
When selecting clams, look for ones that are tightly closed or close when tapped. Open clams or ones with cracked shells should be discarded, as they are likely dead and not safe to eat. To ensure that your clams are fresh, it is best to purchase them on the day you plan to cook them.
Preparing the Clams
Once you have selected your clams, it is important to prepare them properly to ensure that they are safe to eat. To do this, rinse the clams thoroughly under running water and remove any dirt or sand.
Next, place the clams in a large bowl and cover them with cold water with salt. Let the clams soak in the water for 10-20 minutes, which will help to release any sand or debris. After soaking, drain the clams and repeat the process until the water is clear. You will be able to see how much sand these clams hold.
Making the Vongole Sauce
While the clams are soaking, it is time to prepare the sauce for your linguine alle vongole. To make the sauce, you will need olive oil, garlic, white wine, lemon juice (optional), and fresh parsley. If you like a little bit of a kick you can add chili flakes as well.
Start by heating the olive oil in a large saucepan over medium heat. Add the minced or sliced garlic and parsley stems and cook until fragrant, about 1-2 minutes. Next, pour in the white wine and lemon juice(again, this is optional, I prefer without) and bring to a simmer.
Once the olive oil is simmering, add the clams to the saucepan and cover with a lid. Let the clams steam for 5-7 minutes, or until they have opened. Discard any clams that do not open as well as the parsley stems.
Finally, remove the saucepan from the heat and stir in chopped fresh parsley. This will add a burst of fresh flavor to the sauce.
Cooking the Linguine
While the clams are cooking, bring a large pot of salted water to a boil. Add the linguine to the boiling water and cook according to the package instructions, typically for 8-10 minutes.
Once the clams are fully opened remove them from the pan leaving all of the sauce. Start removing the clams from their shell leaving a few nice ones for plating. When the pasta is cooked, drain it and add it to the saucepan with the shell-less clams. Toss the pasta and clams together to coat the pasta in the sauce. Serve immediately, garnished with the clams in the shell and additional fresh parsley if desired.
Try it!
Linguine alle vongole is a delicious and easy-to-make seafood pasta dish. By following the steps outlined in this article, you can make a perfect plate of linguine with clams that will be sure to impress. Whether you are a seafood lover or just looking for a new pasta recipe to try, linguine alle vongole is a dish that you won’t want to miss.
FAQs
- What type of clams is best for linguine alle vongole?
The best clams for this dish are small, tender clams with a delicate flavor, such as littleneck clams or Manila clams. - Can I use frozen clams for this dish?
It is not recommended to use frozen clams for this dish, as they may have a different texture and flavor compared to fresh clams. If you have no way of getting fresh clams you can use canned clams but they will not be as flavorful- use the clams and the liquid in the can but do not overcook them. - Can I use a different type of pasta for this dish?
While linguine is the traditional pasta used for this dish, you can use any type of long, thin pasta that you prefer. - How can I tell if my clams are fresh?
The best way to determine if your clams are fresh is to look for ones that are tightly closed or close when tapped, which means that the clams are fresh and alive. Discard any clams that are open or have cracked shells. - Can I make the sauce ahead of time?
While it is best to make the sauce just before serving, you can prepare the sauce up to a day in advance and store it in the refrigerator until you are ready to use it. Just be sure to heat it up again before adding the clams and pasta.
Linguine Alle Vongole
Ingredients
- 450 Grams Linguine
- 2 Pounds Small clams Littleneck or Manilla
- 1/4 Cup Olive oil
- 4 Cloves Garlic Minced or sliced
- 1/2 Cup White wine
- 1/4 Cup Parsley Chopped and keep stems
- Salt To taste
- Pepper To taste
- 2 tbsp Lemon Juice Optional
Instructions
Clean the clams.
- Rinse the clams in cold water and place them in a large bowl of cold water and salt. Let them soak in the water for 10-20, which will help to release any sand or debris. After soaking, drain the clams and repeat the process until the water is clear. Rinse Clams before putting them in the dish.
Making the Sauce
- Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and parsley stems and cook until fragrant, about 1-2 minutes. If you like a kick you can add chili flakes as well.
- Next, pour in the white wine and lemon juice(optional) and bring to a simmer.
- Once the sauce is simmering, add the clams to the saucepan, cover with a lid, and let the clams steam for 5-7 minutes, or until they have opened. Discard any clams that do not open and parsley stems. Finally, remove the saucepan from the heat and stir in chopped fresh parsley.
- Remove the clams from the sauce and start taking them out of the shells. Keep a few nice ones for plating. (This is optional as well, I find it is a more enjoyable eating experience though.
Cook the Pasta
- While the clams are cooking, bring a large pot of salted water to a boil. Add the linguine to the boiling water and cook according to the package instructions, typically 8-10 minutes.
- When the pasta is cooked, drain it and add it to the saucepan with the clams. Toss the pasta and clams together to coat the pasta in the sauce. Add a little pasta water if needed.
Serve
- Serve the linguine with clams immediately, garnished with the clams in their shell and additional fresh parsley if desired.
Notes
FAQs
- What type of clams is best for linguine with clams? The best clams for this dish are small, tender clams with a delicate flavor, such as littleneck clams or Manila clams.
- Can I use frozen clams for this dish? It is not recommended to use frozen clams for this dish, as they may have a different texture and flavor compared to fresh clams.
- Can I use a different type of pasta for this dish? While linguine is the traditional pasta used for this dish, you can use any type of long, thin pasta that you prefer.
- How can I tell if my clams are fresh? The best way to determine if your clams are fresh is to look for ones that are tightly closed or close when tapped. Discard any clams that are open or have cracked shells.
- Can I make the sauce ahead of time? While it is best to make the sauce just before serving, you can prepare the sauce up to a day in advance and store it in the refrigerator until you are ready to use it. Just be sure to heat it up again before adding the clams and pasta.