Description
Linguine alle vongole is a classic Southern Italian pasta dish featuring tender fresh clams cooked with garlic, chili, and white wine, tossed with linguine for a flavorful and elegant seafood meal perfect for special occasions or a delightful dinner.
Ingredients
Scale
Pasta
- 11 ounces linguine (or vermicelli or spaghetti)
Clams and Seafood
- 1.8 pounds fresh clams (about 200g/7oz per person)
Sauce and Flavorings
- 5-8 garlic cloves, peeled and finely chopped
- 1 teaspoon peperoncino (red chili pepper) or dried flakes (adjust to preference)
- 4-5 tablespoons extra virgin olive oil
- 1-2 handfuls fresh parsley, finely chopped
- Salt, to taste (not added to pasta water)
- 2.5 fl oz dry white wine (optional)
Instructions
- Prepare aromatics: Finely chop the peeled garlic and parsley. If using fresh or dried red chili, finely chop it as well after removing seeds for milder heat. Wash your hands thoroughly to avoid irritation.
- Clean clams: Rinse the clams in cold water, discarding any with broken shells. Some clams might require multiple rinses to remove sand, but most can be filtered out later during cooking.
- Boil pasta water: Bring a large pot of water to a boil to cook the pasta. Do not add salt as the clams add sufficient seasoning.
- Cook clams: Place the clams in a deep frying pan, cover, and cook over medium-high heat for about 5 minutes until the clams have opened.
- Prepare clams for sauce: Allow clams to cool slightly. Remove the meat from half the clams and keep the rest in their shells. Discard empty shells and carefully filter the cooking liquid to remove any sand, reserving it for sauce.
- Cook pasta: Add the pasta to the boiling water and cook al dente following package instructions.
- Sauté garlic and chili: In a separate frying pan, heat half the olive oil. Add the garlic and peperoncino and cook gently until garlic softens and becomes fragrant.
- Add clams and liquids: Add both shelled and unshelled clams to the pan with garlic and chili. Cook briefly, then add some of the filtered clam liquid and white wine (if using). Continue cooking until the alcohol evaporates, about 3-5 minutes, then remove from heat.
- Combine pasta and sauce: Drain the pasta and add it to the clam mixture. Toss gently over low heat to combine and warm through.
- Finish and serve: Stir in the chopped parsley and a little extra olive oil. Serve immediately with an additional sprinkle of fresh parsley if desired.
Notes
- This traditional Neapolitan recipe is simple and full of bold flavors with minimal ingredients.
- Using fresh, well-cleaned clams is essential for optimal taste and texture.
- Adjust the amount of chili to control the dish’s spiciness.
- Do not add salt to the pasta water to avoid over-salting since clams naturally provide saltiness.
- White wine is optional but adds a lovely acidity and depth to the sauce.
- Serve immediately for the best flavor and texture of the pasta and clams.
Nutrition
- Serving Size: 1 serving
- Calories: 447
- Sugar: 2 g
- Sodium: 31 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.01 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 9 mg
