Description
Linguine alle vongole is a classic Neapolitan pasta dish featuring tender fresh clams cooked in a flavorful garlic, chili, and olive oil sauce with a hint of white wine. This simple yet elegant recipe combines linguine pasta with freshly steamed clams and parsley, creating a vibrant seafood meal perfect for special occasions or a delightful everyday dinner.
Ingredients
Scale
Seafood
- 1.8 pounds fresh clams (about 200g/7oz per person)
Pasta
- 11 ounces linguine (or vermicelli or spaghetti)
Flavorings
- 5-8 garlic cloves, peeled and finely chopped
- 1 teaspoon peperoncino (red chili pepper) or dried flakes, adjusted to taste
- 1-2 handfuls fresh parsley, finely chopped
- 2.5 fl oz dry white wine (optional)
- Salt to taste (not for pasta cooking water)
Oils
- 4-5 tablespoons extra virgin olive oil
Instructions
- Prepare Ingredients: Finely chop the peeled garlic and parsley. If using fresh or dried red chili, finely chop after removing the seeds for milder flavor. Wash hands thoroughly after handling chili to avoid irritation.
- Clean Clams: Rinse the clams thoroughly in cold water, discarding any with broken shells. Some clams may require extra rinsing to remove sand, but residual sand can be filtered from clam cooking liquid later.
- Boil Pasta Water: Bring a large pot of water to a boil for the pasta. Avoid adding salt, as clams will impart enough saltiness to the dish.
- Steam Clams: Place clams in a deep frying pan, cover, and cook over medium-high heat until they open, about 5 minutes. Allow to cool slightly.
- Separate Clams: Remove the meat from half of the clam shells, keep the rest of the clams in their shells intact. Discard any empty shells and filter the cooking liquid; reserve the liquid for later use.
- Cook Pasta: Add pasta to boiling water and cook al dente according to package instructions.
- Sauté Flavorings and Clams: Heat half the olive oil in a frying pan or skillet over medium heat. Add garlic and peperoncino, sauté until garlic softens. Add clams (both shelled and unshelled) and cook for a few minutes. Pour in some filtered clam cooking liquid and white wine (if using), cooking further until alcohol evaporates, approximately 3-5 minutes. Turn off heat.
- Combine Pasta and Clams: Drain pasta and add it to the clam pan. Toss well over low heat to combine flavors. Stir in chopped parsley and a drizzle of olive oil.
- Serve: Plate immediately and garnish with additional chopped parsley if desired for a fresh, vibrant finish.
Notes
- This classic linguine alle vongole recipe is a hallmark of Southern Italian cuisine, celebrated for its simplicity and rich flavors.
- Minimal ingredients and quick prep make this dish accessible for any home cook.
- Adjust the amount of peperoncino to suit your preferred spice level.
- Do not add salt to pasta water as clams naturally season the dish.
- Using fresh, high-quality clams ensures the best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 447 kcal
- Sugar: 2 g
- Sodium: 31 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.01 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 9 mg
