Spaghetti Alle Vongole Al Forno (venetian Clam Linguine Bake)

Spaghetti alle Vongole al Forno, or Venetian Clam Linguine Bake, is a delicious and comforting dish that originates from the Venetian cuisine. This baked pasta dish is packed with flavors from the sea and is perfect for a cozy dinner at home.

Spaghetti Alle Vongole Al Forno (venetian Clam Linguine Bake)

Ingredients

  • 1 pound linguine
  • 2 pounds fresh clams, scrubbed
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 1/4 cup chopped fresh parsley
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the linguine according to the package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, and cook for 1-2 minutes until fragrant.
  4. Add the clams and white wine to the skillet. Cover and cook for 5-7 minutes, or until the clams have opened. Discard any unopened clams.
  5. Remove the clams from their shells and chop them roughly. Return the chopped clams to the skillet with the cooking liquid.
  6. Combine the cooked linguine with the clam mixture and chopped parsley. Season with salt and pepper to taste.
  7. Transfer the mixture to a baking dish. In a small bowl, mix the breadcrumbs and Parmesan cheese, then sprinkle the mixture over the pasta.
  8. Bake for 15-20 minutes, or until the top is golden and crispy.
  9. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop and Oven

Nutritional facts per 1 serving

Calories
450 per serving
Carbohydrates
55g
Protein
18g
Fat
18g

Supplies

Baking dish Skillet Large pot Colander

Tools

Oven Stovetop

Serving suggestions

Serving suggestions: Serve with a side of crusty bread and a fresh green salad.

Tips & tricks

Tips: Make sure to discard any clams that do not open during cooking to ensure they are safe to eat.

Cost

$25