Linguine alle Vongole, or Linguine with Clams, is a classic Italian pasta dish that originates from the coastal regions of Italy. Its origins can be traced back to the southern region of Campania, particularly around the city of Naples, where seafood is abundant. This flavorful dish traditionally features fresh clams cooked in a combination of olive oil, garlic, white wine, and chili flakes, tossed with al dente linguine pasta. The taste profile of Linguine alle Vongole is briny and savory, with the delicate sweetness of the clams complemented by the aromatic garlic and the hint of heat from the chili flakes. It is a dish that celebrates the simplicity and freshness of ingredients, capturing the essence of Mediterranean cuisine.
“Linguine alle Vongole” (Linguine with Clams)
Ingredients
- – 12 ounces 340 grams linguine pasta
- – 2 pounds 900 grams fresh clams, scrubbed
- – 4 tablespoons olive oil
- – 4 cloves garlic minced
- – 1/2 teaspoon red pepper flakes optional
- – 1/2 cup 120 ml dry white wine
- – 1/4 cup 60 ml clam juice or seafood broth
- – Salt to taste
- – Freshly ground black pepper to taste
- – 1/4 cup 15 grams chopped fresh parsley
- – Lemon wedges for serving
Instructions
- Cook the linguine pasta according to the package instructions until al dente. Drain and set aside.
- Meanwhile, in a large pan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant.
- Add the clams to the pan and pour in the white wine and clam juice or seafood broth. Increase the heat to medium-high, cover the pan, and cook for about 5-7 minutes, or until the clams open up. Discard any clams that do not open.
- Remove the cooked clams from the pan, leaving the liquid behind. Set the clams aside.
- Bring the liquid in the pan to a simmer and season with salt and pepper to taste.
- Add the cooked linguine to the pan and toss well to coat the pasta with the clam sauce. Cook for an additional 1-2 minutes, allowing the pasta to absorb the flavors.
- Return the cooked clams to the pan and add the chopped parsley. Gently toss everything together.
- Serve the Linguine alle Vongole hot, garnished with additional parsley and lemon wedges on the side.
