Linguine alle Vongole
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
466 kcal
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Course
Main Course
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Cuisine
Italian
Linguine alle Vongole
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Linguine alle Vongole is a classic Italian seafood pasta made with fresh clams, garlic, white wine and lemon. This recipe is super simple to make yet is packed full of delicious flavour, something you’ll want to make again and again. Serve with a chilled glass of white wine and enjoy
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Ingredients
- 14 oz linguine or spaghetti (400g)
- 2.2 lbs Vongole (clams) (1 kg) see note 1
- 2 cloves garlic finely chopped
- ½ cup white wine (120ml)
- 1 large bunch fresh parsley finely chopped
- 1 squeeze lemon juice
- olive oil
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Instructions
- Bring a large pot of water to a boil and salt it well.
- Meanwhile, rinse the clams in cold running water discarding any broken ones and any that remain open after rinsing *see note 1
- Add the pasta to the boiling water and cook until al dente.
- Finely chop the garlic, add it to a large saute pan and gently fry the garlic for about 30-60 seconds. Next, add the clams and add the white wine. Cover the pan with a lid and give the clams a gentle shake.
- Keep the lid closed until the clams are all fully open (give the pan a gentle shake every so often until this happens).
- Once the clams have opened, turn the heat off and add the cooked pasta, fresh chopped parsley and lemon. Toss everything together for another 1-2 minutes so the pasta absorbs some of the juices and serve straight away.
Notes
- What clams to use - In Italy we use a mix of Vongole Veraci and Lupini. You can use whatever clams that are accessible to you just make sure they are fresh.
- Scrubbing before cleaning - Depending on the type of clam and where you get them you may need to scrub them clean with a rough sponge or brush. Clams don’t tend to need as much scrubbing as mussels do but can still be a little dirty. The ones we got at our supermarket in Italy were pretty clean already.
- Cleaning the clams - rinse the clams in cold running water to remove any dirt or sand. It’s important to discard any broken clams. If there are any clams that are still open after rinsing give them a sharp tap and if they still don’t close discard them.
- Clams after cooking - Another important note is to discard any clams that remain closed after cooking (it’s fine if they end up on your plate just discard them and do not force any clam shells open).
Nutrition Information
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Calories
466kcal
(23%)
Carbohydrates
78g
(26%)
Protein
19g
(38%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
11mg
(4%)
Sodium
37mg
(2%)
Potassium
347mg
(10%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
1313IU
(26%)
Vitamin C
20mg
(22%)
Calcium
61mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 78g | 26% |
| Protein | 19g | 38% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 11mg | 4% |
| Sodium | 37mg | 2% |
| Potassium | 347mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1313IU | 26% |
| Vitamin C | 20mg | 22% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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