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.
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
- Preheat the oven to 375°F (190°C).
- Cook the linguine according to the package instructions until al dente. Drain and set aside.
- 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.
- 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.
- Remove the clams from their shells and chop them roughly. Return the chopped clams to the skillet with the cooking liquid.
- Combine the cooked linguine with the clam mixture and chopped parsley. Season with salt and pepper to taste.
- Transfer the mixture to a baking dish. In a small bowl, mix the breadcrumbs and Parmesan cheese, then sprinkle the mixture over the pasta.
- Bake for 15-20 minutes, or until the top is golden and crispy.
- 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