pasta alle vongole

This classic pasta dish in bianco, with fresh clams, garlic, and white wine is a family-favorite summer dinner that&#x27;s easy to make.

Linguine with Clams (Linguine alle Vongole)

littleneck clams (, cleaned)

linguine

olive oil (, plus additional for serving)

garlic

dry white wine

lemon juice ((increase

unsalted butter

parsley (, plus 2 tablespoons for garnish)

kosher salt

Sort and clean clams following the instructions in my Fresh Clams Guide.

Cook linguine in a large pot of salted boiling water until it&#x27;s about a minute shy of al dente, about 8 minutes (pasta will finish cooking in the clam sauce and should have a little firmness to it).

While the pasta is cooking, heat 1/4 cup of olive oil in a deep skillet, sauté pan, or braiser (12-14 inches wide). Add garlic and red pepper flakes and cook, stirring, until garlic is lightly-browned and fragrant, about 1-2 minutes.

Add white wine, lemon juice, and clams, cover pan, and steam over medium-high heat until clamshells have opened, about 5-8 minutes. Gently shake the pan occasionally. I like to start checking the clams at the early end of the range, transferring them from the pan one at a time to a holding bowl as they cook. For tender clams, it&#39;s important not to overcook. Tent the bowl of cooked clams with foil. (A few clams might need a little extra time. Discard any clams that don&#39;t open after 10-13 minutes.)

Reserve 1/2 to 1 cup of pasta water before draining the linguine. When all of the clams are cooked and removed from the pan, whisk 3 tablespoons of butter into the simmering steaming liquid.

Add the drained linguine to the pan, tossing to coat. Cook for about 2 minutes, until linguine is al dente. The sauce should be brothy, but will lightly cling to the noodles. If the linguine looks dry at any point, stir in some of the reserved pasta water, as needed.

Stir the chopped parsley into the pasta. Season to taste with salt*, additional red pepper flakes, and lemon juice**, if needed.

At this point, you can either remove the clams from their shells and stir the meat into the pasta, or serve the pasta tossed or topped with the whole clams for guests to de-shell in their bowls. We like to remove the meat from about half of the clams and leave half whole.

Garnish the dish with a drizzle of fruity olive oil, fresh lemon wedges, and the remaining parsely. Serve immediately with crusty bread for dipping.

You will absolutely love this very easy-to-make Linguine with Clam Sauce recipe that has homemade pasta in a delicious garlicky clam sauce

Linguine with Clam Sauce Recipe (Pasta Alle Vongole)

olive oil

½ peeled and small diced shallot

fresh rinsed clams

white wine

clams

parsley

pasta

sea salt and fresh cracked pepper

Add the olive oil to a large rondeau or frying pan over low heat and stir in the garlic and shallots and cook for 1 minute.

Place in the fresh clams and stir until combined.  Place on a lid and cook for 6-8 minutes or just until the clams begin to open.

Next, deglaze with the wine and turn the heat to medium-high to high heat and cook for 3-4 minutes to reduce the amount of wine, and until the clams are completely opened up.

Turn the heat to low and add in the canned clams, salt, pepper, and ¾ of the chopped parsley and cook for 1 to 2 minutes.  Set aside.

Add the pasta to a large pot of boiling salted water and cook until al dente.

Strain the noodles and toss with the clam’s saucepan.

Serve with optional grated parmesan cheese, red pepper flakes, and remaining chopped parsley.

I am glad to find a recipe for real clams... I just didn't bother adding the canned ones. No problem.   Thanks!

I've made this dish for years and it's always good. But a couple new techniques here raised it up a notch. Delicious.

Hey, Billy! My Italian grandmother, from Reggio Di Calabria, was a Parisi! Maybe we’re related. Lol!  Love this dish but never make it due to the clams. Afraid I’ll get some bad ones but order frequently.  Maybe I’ll try it one day. Thanks for sharing

Made this for dinner tonight and it's fantastic.  I added an extra can of diced clams because you can never have too many clams.  Looking back, I would probably drain that second can of diced clams as the sauce wasn't as reduced as it probably should have been.

Super easy and delicious! My husband loved it!

I made this for the family and we absolutely loved it! It’s such and easy and quick meal. I always assumed it was tougher to make than it really was.

Great explanation of a delicious classic.

Does the dough recipe make about 2 lbs. of pasta for 8? Or about how much if I were to buy fresh pasta?

https://www.youtube.com/watch?v=SRgAaIX4GCM

You will absolutely love this very easy-to-make Linguine with Clam Sauce recipe that has homemade pasta in a delicious garlicky clam sauce.

To me, linguine with clam sauce is one of the best Italian pasta recipes out there.  It’s incredibly simple to make and loaded with delicious garlic and seafood flavors.  This recipe obviously originated in Italy, and specifically the east Genoa region.  Most Italian recipes were created based on availability, and with Genoa being ocean side, there was plenty of seafood to use.

Ingredients for this recipe:

• ¼ cup olive oil
• 4-5 finely minced cloves of garlic
• ½ peeled and small diced shallot
• 12 fresh rinsed clams
• ¾ cup white wine
• 10 ounces canned whole clams in juice
• 6.5 ounces canned chopped clams in juice
• small bunch of finely minced fresh parsley
• 1 pound fresh or dried pasta
• sea salt and fresh cracked pepper to taste

Serves: 4

Prep time: 5 minutes

Cook Time: 20 minutes

Procedures:

1. Add the olive oil to a large rondeau or frying pan over low heat and stir in the garlic and shallots and cook for 1 minute.
2. Place in the fresh clams and stir until combined.  Place on a lid and cook for 6-8 minutes or just until the clams begin to open.
3. Next, deglaze with the wine and turn the heat to medium-high to high heat and cook for 3-4 minutes to reduce the amount of wine, and until the clams are completely opened up.
4. Turn the heat to low and add in the canned clams, salt, pepper, and ¾ of the chopped parsley and cook for 1 to 2 minutes.  Set aside.
5. Add the pasta to a large pot of boiling salted water and cook until al dente.
6. Strain the noodles and toss with the clam’s saucepan.  
7. Serve with optional grated parmesan cheese, red pepper flakes, and remaining chopped parsley. 
Chef Notes:

Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking.

How to Reheat: Add your desired amount to a pan over low heat and heat up until warm.  You may need to add in a little bit of water or chicken stock to reconstitute.

How to Store: Place covered in the refrigerator for up to 3 days.  This recipe will not freeze well.

You should definitely use Fresh Pasta Dough Recipe, but if not, you can easily swap it out for dried pasta.

I personally like to use an Italian white wine like Pinot grigio, but other great wines you could use are chardonnay or sauvignon blanc.

Briny, bright, and full of coastal Italian flavor, this Easy Pasta Alle Vongole features tender clams tossed with garlic, white wine, herbs, and pasta for a simple yet elegant seafood dish that comes together in minutes.

Easy Pasta Alle Vongole

chili flakes

salt

dry white wine,

lbs cockles, (or little neck clams)

lemon juice

Fregola, (or pearl couscous)

water

parsley (chopped)

chives (finely chopped)

Clean the clams. First, check for any cracked or already open shells. Give their shells a light tap. If any cockles stay open after you tap them, discard them.

Put the cockles in a large colander and rinse them thoroughly under cold running water. Give them a quick shake to help release any loose sand. If you have a bristly brush, you can use it to gently scrub the clam shells

Fill a large bowl with cold water and add 3 tbsp of salt. Add the cockles, cover with a dishcloth and place them in a dimly lit corner.  Let them soak for 20 to 30 minutes. As they sit, they will naturally expel sand and grit.

If the water looked very cloudy, repeat the soak once more.

After soaking, lift the cockles out of the water with your hands or a slotted spoon to avoid dumping the sand that settles at the bottom back over the cockles.

Give them one last quick rinse under cold water and drain well.

Cook the clams. Add the olive oil to a deep 11-inch skillet. Over medium-high heat, heat the olive oil.

Add the garlic, chili flakes, and salt. Cook, stirring until golden brown, about 3 minutes.

Add white wine and let it cook for 2 minutes to let the alcohol smell burn off.

Next, add the clams and cover with a fitted lid. Let them cook for 5 to 8 minutes or until all the clams have opened. Remove the clams from the pan and set aside. I like to pull the clams out as they open, so they don't overcook.

To the same pan, add the butter, lemon juice, and 3½ cups of water. Raise the heat and bring to a low boil.

Cook the pasta. Add the fregola to the pan. Cook the fregola until al dente, about 8 to 10 minutes. Stir occasionally to make sure the pasta doesn&#039;t stick.

While the pasta cooks, remove ¾ of the clams from their shells and set aside.

Once the pasta is cooked and has absorbed most of the water, turn off the heat and stir vigorously with a wooden spoon.

Turn off the heat, add the parsley, chives, and shelled clams, and toss once more. Top with remaining shelled clams, and serve immediately.

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Linguine with Clam Sauce Recipe (Pa...

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