Description
Linguine alle vongole is a classic Southern Italian pasta dish from Naples, featuring fresh clams cooked in a delicate garlic, chili, and white wine sauce. This recipe is simple and quick, bursting with fresh flavors and perfect for special occasions or casual meals with guests.
Ingredients
Scale
Pasta
- 11 ounces linguine (or vermicelli or spaghetti)
Clams and Sauce
- 1.8 pounds fresh clams (about 200g/7oz per person)
- 5-8 garlic cloves, peeled and finely chopped
- 1 teaspoon peperoncino (red chili pepper) or dried flakes (amount depends on preference)
- 4-5 tablespoons extra virgin olive oil
- 1-2 handfuls fresh parsley, finely chopped
- Salt to taste (do not add to pasta water)
- 2.5 fl oz dry white wine (optional)
Instructions
- Prepare Ingredients: Finely chop the peeled garlic and fresh parsley. If using fresh or dried red chili, finely chop it after removing seeds to reduce heat. Wash hands thoroughly to avoid irritation.
- Clean Clams: Rinse clams in cold water, discarding any with broken shells. Rinse thoroughly to remove sand, or plan to filter clam cooking liquid later.
- Boil Pasta Water: Bring a large pot of water to a boil for the pasta; no need for salt due to clam’s natural saltiness.
- Cook Clams: Place clams in a deep frying pan, cover, and cook over medium-high heat until all clams open, about 5 minutes.
- Prepare Clams: Let clams cool slightly. Remove meat from half of the shells, keeping the rest intact. Discard empty shells and filter the clam cooking liquid, reserving it.
- Cook Pasta: Cook linguine al dente according to package instructions.
- Prepare Sauce: Heat half the olive oil in a skillet. Add garlic and peperoncino; cook until garlic softens. Add clams (shells and meat), sauté briefly, then add reserved clam water and white wine if using. Cook until alcohol evaporates and sauce reduces, about 3-5 minutes. Turn off heat.
- Combine Pasta and Sauce: Drain pasta and add it to the skillet with clams and sauce over low heat. Add chopped parsley and a drizzle of olive oil, toss well to combine.
- Serve: Serve immediately, garnished with extra chopped parsley if desired.
Notes
- This recipe is a traditional dish from Naples, embodying simple ingredients and fresh flavors.
- Avoid salting the pasta water as clams naturally season the dish.
- Filtering clam liquid helps remove any remaining sand for a clean sauce.
- Adjust peperoncino quantity to control spiciness.
- Using fresh parsley brightens the final flavor.
- White wine is optional but enhances depth and aroma.
Nutrition
- Serving Size: 1 serving
- Calories: 447 kcal
- Sugar: 2 g
- Sodium: 31 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.01 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 9 mg
