Linguine alle Vongole - Clam Linguine
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
-
Servings
4
-
Calories
470 kcal
-
Course
Main Course
-
Cuisine
Italian
Linguine alle Vongole - Clam Linguine
Report
This delightful recipe is easy to follow and perfect for any occasion.
Share:
Ingredients
- 12 oz linguine pasta
- 4 tablespoon extra-virgin olive oil
- 1 clove garlic optional
- ½ fresh red chili pepper deseeded and finely minced (optional)
- 2 lb fresh clams cleaned, see notes
- 1 tablespoon fresh lemon thyme leaves and/or chopped parsley
- zest of 1 organic lemon
- Sea salt and black pepper to taste
Instructions
- Bring a large pot of water to a boil. Lightly salt the boiling water, and add in the linguine pasta. Cook until just halfway through the cooking time suggested on the package. Remove ¼ cup (60 ml) of pasta cooking water from the pot, and set it aside.
- Heat the extra-virgin olive oil in a large pan over medium-high heat. Add in the garlic and chili (if using) and a sprinkle of lemon zest, followed by the clams, and sauté all the ingredients for 2 minutes, then sprinkle them with fresh chopped parsley and/or lemon thyme.
- Cover the pot with a lid and simmer until the clams open, about 2 minutes. Discard the garlic clove and the clams that did not open, then pour the clam sauce through a sieve or cheesecloth, and set it aside.
- Drain the linguine pasta, and add it to the pan with the clams. Pour in the reserved filtered clam sauce and continue cooking the pasta, adding a ladle of reserved pasta water at a time, until the linguine are al dente.
- Remove the pan from the heat, sprinkle with the lemon zest and the remaining thyme leaves and parsley, and toss gently to combine all the ingredients.
- Serve immediately with freshly-cracked black pepper on top.
Notes
- How to clean clams
- Cleaning clams properly is essential to ensure they are safe to eat and free from sand. Here's how to clean clams before making this pasta recipe:
- Place the clams in a colander or large bowl. Rinse them under cold running water to remove any surface dirt or debris.
- Discard any clams that are cracked, broken, or remain open when tapped, as these may be dead and unsafe to eat.
- Fill a large bowl with cold water, and add ⅓ cup of salt per gallon of water to create a brine solution.
- Allow the clams to soak for at least 1 hour. During this time, they will expel sand and grit from inside their shells.
- After soaking, use a stiff-bristle brush to scrub the shells under running water to remove any remaining dirt and sand.
- After scrubbing, give the clams a final rinse under cold running water.
Nutrition Information
Show Details
Calories
470kcal
(24%)
Carbohydrates
65g
(22%)
Protein
16g
(32%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
10mg
(3%)
Sodium
25mg
(1%)
Potassium
211mg
(6%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
103IU
(2%)
Vitamin C
2mg
(2%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 65g | 22% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 10mg | 3% |
| Sodium | 25mg | 1% |
| Potassium | 211mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
