Linguine with Clam Sauce Recipe (Pasta Alle Vongole)
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.
Linguine with Clams Recipe
Today I would like to share with you my Linguine with Clams Recipe.
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Linguine with Canned Clams - Cheap, Easy, Delicious
Today we're making linguine with white clam sauce. We're using canned clams which makes the dish much more affordable and accessible to all. I hope you enjoy it!
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30 min meal - LINGUINE with CLAM SAUCE
LIST OF INGREDIENTS BELOW ⬇️⬇️⬇️⬇️
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INGREDIENTS:
8 oz linguine
4 tbsp butter
2 tbsp extra virgin olive oil
3 minced garlic cloves
2-3 dashes of red pepper flakes (optional)
2 (6.5 oz) cans chopped clams with juice
1/2 cup Chardonnay
1 tbsp lemon juice
Salt and pepper, to taste
2-3 tbsp minced fresh parsley
1/4 cup freshly grated parmesan cheese (optional)
Reserved pasta water, as needed
DIRECTIONS:
1.) Bring a pot of water to boil and season with salt. Cook linguine according to package instructions. Reserve about 1/2 cup of pasta water and set aside.
2.) Heat up a skillet on medium high heat, add butter and extra virgin olive oil. Once butter has melted, add garlic and saute for 1 min or until fragrant. Then sprinkle red pepper flakes, canned clams with juice (fresh clams are preferred, but use what you have available), Chardonnay, lemon juice, salt and pepper to taste, and fresh chopped parsley. Stir and continue to simmer for 3-5 mins.
3.) Next add cooked linguine pasta and sprinkle grated parmesan cheese (if using). Toss to evenly distribute. Add reserved pasta water as needed.
4.) Garnish with chopped parsley. Enjoy!
Claire Makes Linguine and Clams | From the Test Kitchen | Bon Appétit
Simple, quick, but not boring. With this combo of briny clams and a garlic breadcrumb mixture, look for an artisanal dried pasta—the rougher surface texture will catch the slippery sauce better. This is part of BA's Best, a collection of our essential recipes.
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Claire Makes Linguine and Clams | From the Test Kitchen | Bon Appétit
How to Make SPAGHETTI ALLE VONGOLE like in Italy
SPAGHETTI ALLE VONGOLE
Taste the flavours of the sea on a plate with this simple spaghetti vongole recipe. The secret is in slow cooking these little shellfish until they create a beautiful broth which then coats each strand of spaghetti until it looks silky and tastes like perfection. Enjoy this seafood recipe with Vincenzo’s Dad Paolo as he shows off his culinary skills.
#spaghettivongole #spaghettiallevongole #vongole
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