Tag: Linguine alle Vongole

Linguine alle Vongole (Clam Pasta) is a classic Italian dish that features tender clams in a savory garlic and white wine sauce, served over linguine. Here’s how to prepare it at home for six people.

Ingredients:

• 1.5 pounds (24 oz) linguine
• 1/4 cup olive oil
• 6 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups dry white wine
• 4 pounds fresh clams, scrubbed and rinsed
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Zest of 1 lemon
• Juice of 1 lemon
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions:

1. Prepare the Clams:

1. Clean the Clams: Place the clams in a bowl of cold water with a bit of salt. Let them sit for 20 minutes to purge any sand. Rinse the clams thoroughly under cold water and discard any that remain open after tapping.

2. Cook the Pasta:

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook Linguine: Add the linguine and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.

3. Prepare the Sauce:

1. Heat Olive Oil: In a large skillet or saucepan, heat the olive oil over medium heat.
2. Sauté Garlic and Red Pepper Flakes: Add the sliced garlic and red pepper flakes (if using). Sauté until the garlic is fragrant and lightly golden, about 1-2 minutes.
3. Add Wine: Pour in the white wine and bring to a simmer. Let it cook for 2-3 minutes to reduce slightly.
4. Cook Clams: Add the clams to the skillet, cover, and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.

4. Combine Pasta and Sauce:

1. Add Pasta to Sauce: Add the cooked linguine to the skillet with the clams and sauce. Toss to combine, adding some of the reserved pasta water as needed to create a cohesive sauce.
2. Add Herbs and Lemon: Stir in the chopped parsley, basil, lemon zest, and lemon juice. Season with salt and freshly ground black pepper to taste.

5. Serve:

1. Plate the Pasta: Serve the Linguine alle Vongole hot, ensuring each plate gets a good mix of pasta and clams.
2. Garnish: Garnish with additional chopped parsley and a drizzle of olive oil if desired.

Tips:

• Clams: Use the freshest clams available. Littleneck clams are a good choice for this dish.
• Wine: A dry white wine like Pinot Grigio or Sauvignon Blanc works well. Avoid sweet wines.
• Pasta Water: Adding reserved pasta water helps emulsify the sauce and ensures it clings to the pasta.

Enjoy your flavorful and elegant Linguine alle Vongole.