Linguine Con Vongole E Arugula
Experience coastal Italian flavors with a vibrant twist in this Linguine Con Vongole E Arugula recipe—a sophisticated yet approachable dish perfect for seafood lovers. Tender linguine is tossed with fresh clams, steamed in a fragrant blend of garlic, crushed red pepper, and dry white wine, creating a light yet flavorful sauce that clings to every strand of pasta. A handful of peppery arugula adds a fresh, modern touch, balancing the briny clams and subtle heat. Finished with zesty lemon, fresh parsley, and a splash of reserved pasta water for the perfect texture, this quick and elegant recipe comes together in just 35 minutes, making it ideal for weeknight dinners or dinner parties alike. Serve it as-is or pair with a crisp white wine to elevate your dining experience.
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Recipe Information
Ingredients
- 400 grams linguine
- 1 kilogram fresh clams
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic
- 0.5 teaspoons crushed red pepper flakes
- 150 milliliters dry white wine
- 100 grams arugula
- 1 whole lemon
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine and set aside.
Meanwhile, inspect the clams and discard any that are open and do not close when tapped. Rinse the clams thoroughly under cold running water to remove any sand or grit.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the garlic, thinly sliced, and the crushed red pepper flakes. Sauté for 1–2 minutes, until the garlic is fragrant but not browned.
Add the clams to the skillet, followed by the white wine. Cover the skillet with a lid and allow the clams to steam for 5–7 minutes, shaking the pan occasionally, until all the clams have opened. Discard any that remain closed.
Reduce the heat to low and add the cooked linguine to the skillet. Toss to combine with the clams and sauce.
If the mixture seems dry, add a splash of the reserved pasta water to loosen the sauce.
Remove the skillet from the heat and gently fold in the arugula, allowing it to wilt slightly from the residual heat.
Season with salt and black pepper to taste. Grate lemon zest over the dish and squeeze in the juice of half the lemon. Toss again to combine.
Sprinkle with freshly chopped parsley and serve immediately. Optional: garnish with lemon wedges on the side.
Nutrition Facts
Calories |
2779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 2966 mg | 129% | |
| Total Carbohydrate | 192.5 g | 70% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 7.4 g | ||
| Protein | 282.7 g | 565% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1170 mg | 90% | |
| Iron | 288.2 mg | 1601% | |
| Potassium | 7140 mg | 152% | |
*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.
