Linguine Alla Vongole
Dive into the coastal flavors of Italy with this irresistible Linguine Alla Vongole recipe, a classic pasta dish that seamlessly balances simplicity and elegance. Tender linguine is tossed in a luscious white wine and garlic sauce, infused with the briny sweetness of fresh clams and a hint of heat from red chili flakes. Finished with a sprinkle of vibrant parsley and a squeeze of fresh lemon, each bite is a celebration of light, fresh, and perfectly seasoned flavors. Ready in just 35 minutes, this dish is ideal for both weeknight dinners and special occasions, offering a restaurant-quality experience right at home. Serve with crusty bread to soak up the flavorful sauce, and prepare to captivate your taste buds with an authentic taste of Italy. Keywords: Linguine alla vongole, Italian pasta, clam linguine, seafood pasta, white wine sauce.
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Recipe Information
Ingredients
- 400 grams Linguine pasta
- 1 kilogram Fresh clams (such as Manila or littleneck)
- 4 tablespoons Olive oil
- 4 cloves Garlic, thinly sliced
- 150 milliliters Dry white wine
- 0.5 teaspoons Red chili flakes
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Unsalted butter
- to taste Salt
- to taste Black pepper, freshly ground
- for serving Lemon wedges
Instructions
Rinse the clams in cold water, scrubbing the shells to remove any grit. Soak the clams in a bowl of salted water for 20 minutes to help them purge any sand, then rinse again before cooking.
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and reserve 1 cup of the pasta cooking water.
In a large, deep skillet or saucepan, heat the olive oil over medium heat. Add the garlic and red chili flakes, cooking gently until the garlic is fragrant but not browned, about 1-2 minutes.
Add the clams to the pan and pour in the white wine. Cover the skillet with a lid and cook for 5-7 minutes, occasionally shaking the pan, until all the clams have opened. Discard any clams that remain closed.
Reduce the heat to low and stir in the butter, letting it melt into the sauce. Taste the sauce and season with salt and pepper as needed.
Add the cooked linguine to the skillet, tossing it with the clams and sauce. If the sauce is too thick, gradually add some of the reserved pasta cooking water until the desired consistency is achieved.
Stir in the chopped parsley, reserving a small amount for garnish.
Serve the Linguine Alla Vongole immediately, garnished with the remaining parsley and accompanied by lemon wedges for squeezing over the dish.
Nutrition Facts
Calories |
3517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 5087 mg | 221% | |
| Total Carbohydrate | 290.5 g | 106% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 11.1 g | ||
| Protein | 291.1 g | 582% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1068 mg | 82% | |
| Iron | 180.8 mg | 1004% | |
| Potassium | 7177 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
