Linguine with Clam Sauce Recipe (Pasta Alle Vongole)
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
510 kcal
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Course
Main Course
Linguine with Clam Sauce Recipe (Pasta Alle Vongole)
Description
Linguine with Clam Sauce Recipe (Pasta Alle Vongole) features fresh clams cooked gently in olive oil with garlic and shallots, then finished with white wine to create a lightly reduced sauce. Canned clams boost the depth of clam flavor. The cooked linguine is tossed in the sauce, coating the noodles with the clam broth and herbs. The resulting dish combines tender pasta with a slightly briny, aromatic sauce enlivened by parsley and pepper. This preparation relies on balancing the clam juices with aromatic ingredients while keeping a delicate texture.
The sauce involves slow cooking the clams to open and release their juice, then simmering to reduce wine and blend flavors. Using both fresh and canned clams provides a fuller seafood profile. Serving immediately ensures the pasta remains perfectly al dente and the clams tender.
This dish pairs well with a crisp white wine and a green salad, offering a light but satisfying meal centered on fresh seafood and simple seasonings.
To store leftovers, keep them refrigerated for up to three days and reheat gently with added liquid if needed to restore moisture. Fresh pasta or dried can be used, with fresh preferred for texture. Choosing a dry white wine such as Pinot Grigio supports the sauce’s brightness.
Ingredients
- ¼ cup olive oil
- 4-5 garlic finely minced cloves
- ½ shallot peeled and small diced
- 12 clam fresh rinsed
- ¾ cup white wine
- 10 ounces clam canned whole in juice
- 6.5 ounces clam canned chopped in juice
- parsley small bunch finely minced fresh
- 1 pound fresh pasta or dried pasta
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
Instructions
- Add the olive oil to a large rondeau or frying pan over low heat and stir in the garlic and shallots and cook for 1 minute.
- Place in the fresh clams and stir until combined. Place on a lid and cook for 6-8 minutes or just until the clams begin to open.
- Next, deglaze with the wine and turn the heat to medium-high to high heat and cook for 3-4 minutes to reduce the amount of wine, and until the clams are completely opened up.
- Turn the heat to low and add in the canned clams, salt, pepper, and ¾ of the chopped parsley and cook for 1 to 2 minutes. Set aside.
- Add the pasta to a large pot of boiling salted water and cook until al dente.
- Strain the noodles and toss with the clam’s saucepan.
- Serve with optional grated parmesan cheese, red pepper flakes, and remaining chopped parsley.
Notes
- Eat this immediately after cooking for the best texture and flavor.
- To reheat, warm gently in a pan over low heat and add a splash of water or chicken stock to maintain sauce consistency.
- Store covered in the refrigerator for up to three days; freezing is not recommended.
- Fresh pasta is preferred for this dish but dried pasta can be substituted.
- Use a dry white wine like Pinot Grigio, Chardonnay, or Sauvignon Blanc for the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 66g | 22% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 176mg | 7% |
| Potassium | 269mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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