Linguine Alle Vongole (linguine With Clams)

Linguine alle Vongole, or Linguine with Clams, is a classic Neapolitan dish that brings together the flavors of fresh clams, garlic, white wine, and parsley. This simple and elegant pasta dish is a staple of Italian coastal cuisine, perfect for a light and flavorful meal.

Linguine Alle Vongole (linguine With Clams)

Ingredients

  • 1 pound linguine
  • 2 pounds fresh clams, scrubbed
  • 4 cloves garlic, minced
  • 1/2 cup white wine
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
  2. In a large pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and cook until the garlic is fragrant, about 1 minute.
  3. Turn the heat to high, then add the clams and white wine to the pan. Cover and cook for 5-7 minutes, or until the clams have opened.
  4. Discard any unopened clams. Add the cooked linguine to the pan with the clams, along with the chopped parsley. Toss everything together and season with salt and pepper to taste.
  5. Divide the linguine and clams among serving plates, drizzling with any remaining pan juices. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450
Carbohydrates
60g
Protein
20g
Fat
12g

Supplies

Large pot Colander Large pan with lid Tongs

Tools

Pasta server Garlic press

Serving suggestions

Linguine alle Vongole pairs beautifully with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. Serve with a side of crusty bread to soak up the delicious clam broth.

Tips & tricks

For the best flavor, be sure to use fresh clams and don't forget to discard any clams that do not open during cooking.

Cost

$20