Linguine alle Vongole
Naples' greatest pasta and one of the most iconic Italian dishes globally — linguine with clams (vongole). There are two versions: bianco (white, no tomato, the most classic) and rosso (with tomato). The white version lets the briny clam juices create the sauce with white wine, garlic, olive oil and parsley. The pasta absorbs the clam liquor.
- Total
- 35 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Purge clams: soak in cold salted water for 2 hours; discard any that do not close.
About 4 min
Cook linguine in well-salted water to 2 minutes less than al dente.
About 9 min
In a large pan, warm olive oil; add garlic and chilli; cook 1 minute. Add clams and wine; cover; cook 3–4 minutes until all clams open (discard any that stay closed).
About 9 min
Remove most clams from the shell (keep some in shell for presentation). Strain clam liquor through a fine sieve if sandy.
About 9 min
Add drained pasta to the clam pan with a ladle of pasta water; toss vigorously 2 minutes over high heat until the pasta absorbs the sauce. Add shelled clams and parsley. Drizzle with more EVOO. Serve immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 500
- Protein
- 28 g
- Carbs
- 72 g
- Fat
- 16 g
- Fibre
- 3 g
- Sugar
- 3 g
- Sodium
- 680 mg
Contains: shellfish
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Recipe by Boon Tools.