Linguine and Clams (Spaghetti alle Vongole)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
5
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Calories
448 kcal
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Course
Main Course
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Cuisine
Italian
Linguine and Clams (Spaghetti alle Vongole)
Description
This traditional Italian pasta dish pairs linguine or spaghetti with fresh littleneck clams cleaned and soaked to remove grit. Clams are cooked in a pan with chopped fresh garlic, extra virgin olive oil, and a splash of dry white wine. Optional cayenne pepper adds subtle heat. The clams steam in this mixture just until they open, releasing flavorful juices. Fresh Italian parsley is added for herbaceous brightness. Meanwhile, the pasta cooks separately to al dente and is combined immediately with the clam sauce to absorb the flavors. This method produces a sauce with a delicate balance of briny clam broth, light garlic, and fruity olive oil. The pasta carries those elements for an elegant seafood pasta without overpowering ingredients. The recipe cautions against adding cheese, a traditional choice to keep the dish aligned with coastal Italian culinary norms. Overall, this dish offers the fresh essence of the sea with simple, quality ingredients highlighting aromatic garlic and fresh herbs along with bracing wine and pepper hints.
Ingredients
- 1 lb linguine or spaghetti (good quality)
- 3 Tbsp extra virgin olive oil
- 3 cloves garlic chopped
- ⅛ tsp cayenne pepper fresh or dried (optional)
- 1 small bunch Italian parsley chopped
- 4 oz white wine dry
- 1 lb littleneck clams (fresh)
- ⅛ tsp salt to taste
- ⅛ tsp black pepper to taste
Instructions
- (Soak the clams in advance of making the recipe. I sprinkle a little Kosher salt into the water and leave for an hour or two. Afterwards scrub them well, and rinse. If any are open and don't close when tapped against a hard surface, discard.)
- Before starting to cook the clams, pop the pasta into a pot of salted water at a rolling boil. Cook according to the time on the package to "al dente", when the inside of the pasta is still a little hard.
- Chop the garlic and parsley and add a little cayenne pepper, too, if you like.
- In a pan over medium high heat, add the garlic, then the parsley and hot pepper, if using.
- Before the garlic starts to brown, add the wine. Next, add the clams, and cover.
- Cook just as long as needed for them to open: usually about 5 minutes, but no more than 8 or 9 minutes (the larger the clams, the longer the cook time). Discard any that do not open at all. When ready, turn off the heat.
- Immediately add the linguine or spaghetti, straight from the pot using a pasta fork (do not drain the pasta unless you reserve a cup of the cooking water).
- Stir and toss to mix in the pasta with the clam sauce, adding some of the pasta water if needed (if it's too dry, it needs it). Serve immediately.
Notes
- Use fresh garlic instead of pre-chopped for a cleaner, more robust flavor.
- Choose high-quality extra virgin olive oil for the sauce’s richness and aroma.
- Traditionally, cheese is omitted in seafood pasta dishes like this to preserve delicate flavors.
- Soak and scrub clams well before cooking to remove any grit.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 448kcal | 22% |
| Carbohydrates | 70g | 23% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 4mg | 1% |
| Sodium | 79mg | 3% |
| Potassium | 297mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1022IU | 20% |
| Vitamin C | 16mg | 18% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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