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.
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
- Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
- 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.
- 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.
- 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.
- 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