Linguine alle Vongole
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2
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Course
Main Course
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Cuisine
Italian
Linguine alle Vongole
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 300 grams linguine pasta
- ½ glass white wine Prosecco
- 1 kg Vongole
- small bunch fresh parsley
- 2 cloves garlic
- extra virgin olive oil EVOO
- 5 L water
- rock salt
Instructions
- Linguine alle vongole must be made with the highest quality vongole you can get your hands on! Add them to a bowl filled with water and rock salt then leave to soak for up to 4 hours.
- Once the vongole have soaked, strain them and leave to the side.
- Add 5L water to a large pot and leave to boil. This will be used to cook your pasta.
- Chop off the end of the parsley stalks and discard, then finely chop the rest of the stalks and the parsley leaves.
- Place the saucepan on the stove at a medium-high heat and add 4-5 tablespoons of extra virgin olive oil.
- Using a garlic presser, crush the garlic and add it to the pan. Shortly after, add a tablespoon of water to prevent the garlic from burning.
- Mix the garlic and oil using a wooden spoon. This is your base for the linguine alle vongole.
- After approx. 1 minute, add the vongole to the pan and stir through well.
- Add a glass of white wine/prosecco to the pan*, stir through and put the lid on, leaving the steam to develop inside.
- If your water has started to boil (in the big pot), add your pasta and check packet instructions for how long it should cook.
- While the pasta is cooking, remove approx. 80% of the vongole from their shells, adding them back to the pan and discarding the shells.
- 3 minutes before the linguine pasta is ready, strain it using a hand sieve and add this to the pan too.
- Add ½ mug pasta water to the pan and stir through, this will help the pasta to continue cooking and also to create a much creamier consistency.
- Keep mixing and cooking it for up to 2 minutes, adding a sprinkle of parsley as you go.
- For the last minute, try the technique of tossing the pasta in the pan before serving up a dish nice and hot!
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