Linguine Alle Vongole
A mouthwatering recipe for Linguine alle vongole, a delicious seafood pasta dish with a simple white wine sauce.
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.