Linguine Vongole (Linguine with fresh Clam Sauce). Linguine with fresh clams in a garlic white wine sauce (authentically known as linguine vongole) is one of those dinners that sounds totally chic and fancy but is actually one of the easiest and budget-friendly Italian pasta recipes you can make. Add clam liquor and shelled clams to pan sauce. Drain pasta just shy of al dente, then add to sauce and finish cooking.
We all know what linguine means, and vongole denotes pasta served with clams and a light sauce of olive oil, garlic, white wine, and parsley.
Add the linguine and cook according to package directions until just shy of al dente. (The pasta should still be firm to the bite since it will cook another minute or two in the sauce).
When the linguine is al dente and the sauce is reduced, add the pasta directly to the sauce.
You can have Linguine Vongole (Linguine with fresh Clam Sauce) using 10 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Linguine Vongole (Linguine with fresh Clam Sauce)
- Prepare 3 dozen of live little neck clams.
- It's 1 lb of Linguine pasta.
- Prepare 1 head of fresh garlic.
- It's 3 cup of pino grigio white wine.
- It's 1 tsp of salt.
- Prepare 1 tsp of butter.
- Prepare 1 tbsp of fresh parsley.
- Prepare 1/4 tsp of crushed red pepper flakes.
- You need 1/2 tbsp of dried oregano.
- You need 2 tbsp of olive oil.
Cook and toss until the pasta is coated with the sauce. Add shucked clams and remaining ΒΌ cup chopped parsley, Cook a minute more, to blend the flavors, and serve. This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty.
Linguine Vongole (Linguine with fresh Clam Sauce) instructions
- Start to cook pasta in boiling salted water until Aldente.
- Rinse & scrub clams in fresh water..
- Chop & mince whole head of garlic.
- Add olive oil to pot on medium heat & cook garlic until clear (do not burn) & add white whine & reduce until alcohol cooks off, about 5 minutes simmering..
- Add salt & oregano.
- Add clams to pot & cover. Let simmer until clams start to open & then add butter..
- Once all the clams are fully open add the cooked pasta & let cook for another minute (discard any clams that did not open)..
- Plate and garnish with chopped parsley & crushed red pepper flakes..
Extend the sauce for larger portions by adding in one half cup of chicken broth. Linguine pasta alle vongole (linguine with clams) Linguine pasta alle vongole (linguine with clams) Of all the wonderful seafood pasta recipes there are here in Italy, pasta alle vongole is probably the top of the best seller list. Not surprising given how delicious this iconic Neapolitan dish is! Cover, reduce heat to low, and simmer sauce until ready to cook clams and linguini. Add little neck clams to the simmering tomato sauce, stir to coat well, and cover.
