Linguine alle Vongole (Pasta with Clams)March 31, 2019
There is so much delicious briny flavor in clams. If you can find at least a kilo of fresh ones from your local market, this is a seriously awesome dish to make for any occasion. If you also come across cherry tomatoes while doing your shopping, that would be even better. They add an extra kick of sweetness to this dish.
Our take is a little different from the classic recipe, but we promise it’s just as tasty. The trick to this is proper timing, as you want perfect al dente pasta and nicely steamed clams.
Linguine alle Vongole
Total Time: 45 minutes
Yield: 6-8 servings, estimated
- 1 kilo of fresh clams, scrubbed clean
- 1 pack of flat leaf (italian) parsley
- 5 cloves of garlic
- 1/2 a lemon
- 1 tablespoon of butter
- 1 cup of dry white wine
- extra virgin olive oil
- 400 grams of linguine
- salt, pepper and chili flakes
* Optional: Cherry tomatoes if you can find them!
- Boil some water in a large pot for the pasta. Cook the pasta according to the packet instructions.
- Soak the scrubbed clams in a bowl of cold water for about ten minutes. Drain and rinse under cold running water.
- Heat the oil and butter over medium heat in a large, heavy-based pot. Add the garlic and salt. If you are making this with the cherry tomatoes, this is the time to add them.
- When the garlic starts to brown, turn the heat up to medium-high and add the clams to the pot. Cover with a lid.
- After about three minutes add the wine to the pot. Cover it again and shake the pot from side to side.
- Cook the clams until they open. Discard any that do not. Add the parsley and lemon then stir with a wooden spoon. Cover and shake the pot once again.
- Drain the pasta and then pour the clams and all the accompanying liquid on top. Mix well and serve immediately. Add salt and pepper to taste.