Linguine Vongole or Linguine with Clams is a Classic Seafood Pasta in Italy:
Linguine alle vongole is one of my favourite pasta dishes and whenever in Italy, linguine vongole is one of the dishes that I try never to miss out on. The recipe is easy enough to prepare but the truth is that I rarely cook pasta vongole at home simply because fresh vongole are not readily available. Although linguine vongole is seemingly easy to prepare, the trick is in getting the pasta al dente and making sure that the clams are not overcooked and become rubbery.
This recipe below serves four people.
1 kg live vongole (clams) washed
400 g dried linguine
4 cloves of garlic, finely chopped
125 ml extra-virgin olive oil
60 ml dry white wine
1/2 teaspoon chilli flake or fresh chillis
35 g chopped flat-leaf parsley
Fresh ground pepper
- In a large pan, over medium heat, sauté the chopped garlic in the olive oil until the garlic starts to sizzle. Adjust the heat so the garlic continues to cook evenly in the oil for about 2 minutes, releasing its own essential oils, and softens but does not brown
- Add the chilli flakes and white wine and bring to boil
- Add the clams and cover the pan with a tight-fitting lid. Steam the clams over a high heat for 3 to 4 minutes, shaking the pan until the shells open
- Meanwhile, boil the linguine in an abundant amount of salted water until al dente (see the packaging for timing instructions), then drain well
- Add the linguine and chopped parsley to the vongole and toss through
- Season with salt and pepper and serve in four pasta bowls.
Note: cherry tomatoes can be added for a touch of sweetness and colour, but I am happy with the traditional linguine vongole bianco.