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    Linguine alle Vongole

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    Pixicook editorial team

    Linguine alle Vongole is a classic Italian dish that perfectly combines fresh clams, linguine, white wine, and garlic, with a hint of Calabrian chili for a touch of heat.

    Ingredients for Linguine alle Vongole

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    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Linguine

    0 oz

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    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Garlic, Thinly sliced

    cloves

    Substitute chevron-down

    Crushed Calabrian Chili, chopped

    teaspoons

    Substitute chevron-down

    Clams, rinsed and purged in water for 20 minutes

    0 oz

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Flat Leaf Parsley, Chopped

    tablespoons

    Substitute chevron-down

    Black Pepper, Freshly ground

    to taste

    How to Make Linguine alle Vongole

    1. Cook Pasta

    Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion. Add about two teaspoons of salt per quart of water. Toss in the pasta and cook for about 30 seconds to 1 minute less than the package suggests for al dente. Reserve a cup of pasta water before draining.

    2. Sweat Aromatics

    In a skillet, heat the olive oil and sauté the garlic and Calabrian chili until the garlic becomes fragrant and softens.

    3. Cook Clams

    Add clams and white wine to the skillet, then cover it. Let the clams steam until they open. Remove the clams from the skillet onto a plate. Discard any clams that did not open. Keep a few clams in their shells for garnish and remove the rest from their shells.

    4. Sauce Pasta

    Transfer the cooked pasta directly into the skillet, along with a 1/4 cup of pasta water. Toss and stir the pasta in the sauce as it reduces to help form an emulsion. Seafood pastas often have a looser sauce than normal, given the salt content from clam brine. Feel free to leave this on the looser side.

    5. Finishing Flavors

    Once the pasta is cooked and the sauce has reduced to coat the pasta, add the parsley. Taste the pasta for seasoning, adjusting with salt. Add some lemon if you feel like it. Plate and serve.

    Pitfalls and tips

    Selecting Clams

    Freshness is key. Opt for smaller clams like littlenecks or Manila clams as they tend to be more tender. Make sure your clams are clean, alive, and closed before cooking. If a clam is open, tap it gently, and if it doesn’t close, discard it.

    Cooking the Clams

    Cook the clams just until they open. Overcooking can result in chewy, rubbery clams. Once they’re open, remove them promptly.

    Finishing the Dish

    Toss the pasta with the clams and sauce off the heat to prevent overcooking. Use reserved pasta water to help emulsify the sauce and coat the linguine evenly. A final drizzle of high-quality olive oil can add a rich note.

    The Sauce

    Start with good-quality extra-virgin olive oil, fresh garlic, and a pinch of red pepper flakes. Sauté these ingredients until the garlic is fragrant but not browned.

    Pasta Water

    Salt your pasta water so it tastes like the sea. Also, reserve some pasta water before draining to create an emulsified sauce that adheres to the pasta.


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