Linguine alle vongole (Linguine with clams)

Linguine alle Vongole is a classic Italian pasta dish that elegantly showcases the natural flavors of fresh clams and delicate pasta. This simple yet sophisticated recipe originates from the coastal regions of Italy, where seafood is a staple of the local cuisine.

Author: Chef Jorge Montes

Print

With ImageWithout Image

Linguine alle Vongole (Linguine with Clams)

Linguine alle Vongole is a delightful seafood pasta dish that marries the briny sweetness of clams with the subtle heat of chili flakes and the aromatic essence of garlic.

Ingredients

• 1 lb linguine
• 2 lbs clams, scrubbed clean
• 1/4 cup olive oil
• 1/4 cup clam juice
• 1/2 cup dry white wine
• 7 garlic cloves, minced
• 2 tbsp. chopped Italian parsley
• 1/2 tsp. chili flakes
• 2 oz. unsalted butter
• Salt and pepper to taste
• Garnish: Lemon wedges and chopped parsley

Instructions

1. Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain and set aside.
2. Prepare the Sauce: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and chili flakes. Sauté until the garlic is fragrant and slightly golden, about 1-2 minutes. Be careful not to burn the garlic.
3. Cook the Clams: Pour in the white wine and clam juice, and bring to a simmer. Add the clams to the pan, cover, and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
4. Combine Linguine and Sauce: Add the cooked linguine to the pan with the clams. Toss to coat the pasta with the sauce. Add the chopped Italian parsley and butter. Toss again until the butter is melted and the pasta is well-coated.
5. Season and Serve: Season with salt and pepper to taste. Serve with chopped parsley on top and lemon wedges
6. This dish is best enjoyed with a glass of crisp white wine and a side of crusty bread to mop up the delicious sauce. Buon appetito!

Notes

Wine Pairing: A crisp, dry white wine is the perfect complement to this dish. Consider pairing it with:

Pinot Grigio: Its light body and bright acidity will enhance the delicate flavors of the clams and the freshness of the parsley.

Sauvignon Blanc: Known for its citrus and herbal notes, this wine will complement the garlic and chili flakes while cutting through the richness of the butter.

Did you make this recipe?

Tag @Nowthatssazoned_ on instagram and hashtag it #nowthatssazoned

---