Linguine Alle Vongole
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
621 kcal
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Course
Main Course
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Cuisine
Italian
Linguine Alle Vongole
Description
This recipe calls for large quantities of fresh little neck clams and canned baby clams, with their juices reserved to enhance the sauce. Garlic and anchovies are sautéed gently in olive oil to create a rich base, followed by the addition of red pepper flakes for subtle heat. White wine and clams are added, steaming open the fresh clams and infusing the sauce with their natural brine.
While clam shells open, linguine cooks slightly under al dente to finish cooking in the sauce, which is balanced with Italian parsley, reserved clam juice, and pasta water for consistency. Butter is stirred in at the end to enrich the sauce further. Any unopened clams after steaming are discarded as a safety measure.
This seafood pasta can serve four large or six moderate portions and is traditionally served with minimal salt due to the natural saltiness of ingredients. It pairs well with a simple green salad or crusty bread to soak up the sauce. Leftovers keep well refrigerated for up to three days. Additional pasta water can be added to loosen the sauce if it thickens while waiting to serve.
Ingredients
- 1 pound linguine
- 1/2 cup extra virgin olive oil
- 3 dozen clams scrubbed and cleaned, little neck variety
- 1 ounce can baby clams drained, save the juice
- 3/4 cup white wine dry
- 4 small anchovy fillet
- 1/2 teaspoon red pepper flakes crushed, hot
- 15 cloves garlic chopped
- 1/4 cup Italian flat-leaf parsley minced
- 2 tablespoons butter
- 2 cups pasta water will most likely not need all of it
Instructions
- Bring a large pot of lightly salted water to boil. Note: Due to the inherent saltiness of the clams, it is recommended to use less salt than normal.
- Heat a large pan or pot to medium-low heat with extra virgin oil. Add the garlic and anchovies and saute until the garlic turns lightly golden and the anchovies mostly dissolve. Add the hot red pepper flakes to the pan and cook for another 20-30 seconds.
- Add the wine and whole clams to the pan. Turn the heat to medium-high and cover. Remove clams as they open and set aside in a bowl tented with foil to keep warm.
- While the clams are steaming add the linguine the pot of boiling water. Cook the pasta until it is 1 minute less than al dente and make sure to reserve at least 2 cups of the pasta water before draining.
- After all the clams have opened (discard any that do not open after 7-8 minutes) turn the heat down to medium and add half the parsley, reserved clam juice, and 1 cup of pasta water.
- Add the pasta to the sauce along with the chopped baby clams. Thoroughly coat the pasta with the sauce and continue to cook until al dente. Once the linguine is al dente turn off the heat and mix in the whole clams and butter.
- Taste test and season with salt and pepper if required. If more sauce is needed just add more of the reserved pasta water to get the perfect consistency. I prefer this dish to have a lot of sauce!
- Serve in plates with a sprinkle of fresh parsley and a drizzle of extra virgin olive oil. Enjoy!
Notes
- The recipe yields 4 large or 6 moderate servings.
- Salt should be added sparingly due to the salt in clams, anchovies, and pasta water; adjust to taste before serving.
- Larger clams may be used by chopping their meat after cooking and removing shells.
- Any clams that do not open after 7-8 minutes of steaming should be discarded as likely dead.
- Reserved pasta water can be added as needed to adjust the sauce consistency.
- Leftovers can be refrigerated and consumed within 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 78.9g | 26% |
| Protein | 24.1g | 48% |
| Fat | 20.3g | 31% |
| Saturated Fat | 5.5g | 28% |
| Cholesterol | 57mg | 19% |
| Sodium | 720mg | 30% |
| Potassium | 399mg | 8% |
| Fiber | 3.8g | 15% |
| Sugar | 3.9g | 8% |
| Calcium | 46mg | 5% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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