LINGUINE WITH CLAMS (LINGUINE ALLE VONGOLE)
This classic pasta dish in bianco, with fresh clams, garlic, and white wine is a family-favorite summer dinner that's easy to make.
Provided by Amanda Biddle
Categories Main Course
Time 1h5m
Number Of Ingredients 10
Steps:
- Sort and clean clams following the instructions in my Fresh Clams Guide.
- Cook linguine in a large pot of salted boiling water until it's about a minute shy of al dente, about 8 minutes (pasta will finish cooking in the clam sauce and should have a little firmness to it).
- While the pasta is cooking, heat 1/4 cup of olive oil in a deep skillet, sauté pan, or braiser (12-14 inches wide). Add garlic and red pepper flakes and cook, stirring, until garlic is lightly-browned and fragrant, about 1-2 minutes.
- Add white wine, lemon juice, and clams, cover pan, and steam over medium-high heat until clamshells have opened, about 5-8 minutes. Gently shake the pan occasionally. I like to start checking the clams at the early end of the range, transferring them from the pan one at a time to a holding bowl as they cook. For tender clams, it's important not to overcook. Tent the bowl of cooked clams with foil. (A few clams might need a little extra time. Discard any clams that don't open after 10-13 minutes.)
- Reserve 1/2 to 1 cup of pasta water before draining the linguine. When all of the clams are cooked and removed from the pan, whisk 3 tablespoons of butter into the simmering steaming liquid.
- Add the drained linguine to the pan, tossing to coat. Cook for about 2 minutes, until linguine is al dente. The sauce should be brothy, but will lightly cling to the noodles. If the linguine looks dry at any point, stir in some of the reserved pasta water, as needed.
- Stir the chopped parsley into the pasta. Season to taste with salt*, additional red pepper flakes, and lemon juice**, if needed.
- At this point, you can either remove the clams from their shells and stir the meat into the pasta, or serve the pasta tossed or topped with the whole clams for guests to de-shell in their bowls. We like to remove the meat from about half of the clams and leave half whole.
- Garnish the dish with a drizzle of fruity olive oil, fresh lemon wedges, and the remaining parsely. Serve immediately with crusty bread for dipping.
Nutrition Facts : Calories 723 kcal, Carbohydrate 91 g, Protein 23 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 324 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
LINGUINE PASTA ALLE VONGOLE (LINGUINE WITH CLAMS)
This classic seafood pasta recipe from Campania is simple to make and bursting with flavour.
Provided by Jacqueline De Bono
Categories Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Chop the peeled garlic and parsley finely. If using a whole fresh or dried red chili chop finely too. Remove the seeds to make it milder. Be careful not to touch your eyes or mouth after doing this and wash your hands well before continuing to cook.
- Wash the clams in cold water and remove any with broken shells. Some kinds of clams need a lot of rinsing if they have sand in them. But you can also filter the liquid after you have precooked them, so don't worry so much about the sand.
- Put a pot of water on to boil for the pasta. When it starts to boil add the pasta. You probably don't need salt as the clams will already be a little salty.
- While the water is boiling for the pasta, put the clams in a deep frying pan and cook covered over a medium to high heat until they have opened. (about 5 minutes)
- Allow the clams to cool a little and then remove the meat from most of the clam shells keeping some intact. Discard the empty shells and, if necessary, filter the liquid that the clams have produced. Don't discard it.
- Cook the pasta al dente according to the instructions on the packet.
- Heat half the olive oil in a frying pan or skillet. Add the garlic and peperoncino. Cook until the garlic starts to soften. Add the clams (with shells and without) with their liquid to the pan and cook for a few minutes. Then, add the white wine and cook further until the alcohol evaporates. Finally, add the parsley and the rest of the olive oil. Continue cooking for another 3-5 minutes and then turn off the heat.
- When the pasta is cooked, drain it and add to the pan with the cooked clams. Mix everything together well and serve immediately with another sprinkling of chopped parsley, if required.
Nutrition Facts : Calories 599 kcal, ServingSize 1 serving
LINGUINE CON LE VONGOLE
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
- Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
- Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.
PASTA ALLE VONGOLE
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 1 large or 2 small servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic and pepper flakes and saute until fragrant. Don't let the garlic brown. Add the white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all of the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all of the clams are removed, reduce the heat to medium low, add the oregano and swirl in the butter. Season with salt and pepper.
- Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl. Using tongs, turn the linguine to coat it with the sauce. Top with parsley. Serve immediately.
LINGUINE WITH WHITE CLAM SAUCE (LINGUINE ALLE VONGOLE IN BIANCO)
I have always thought of this as the stereotypical wiseguy dish. However, it is truly one of Italy's treasured recipes. Canned clams will do in a pinch, but fresh are so much better. Most real Italians don't sprinkle Parmesan cheese on fish or seafood pasta, but I like a little on my linguine. Mangia!!!
Provided by Alan in SW Florida
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a medium-sized saucepan. Add shallots (or onions) and saute' over medium-high heat. Add garlic, oregano, parsley, and red pepper flakes. Saute' for just a minute or so.
- Pour in wine and lemon juice and cook off for a few minutes. .
- Turn the heat to low and add the clams, stirring to incorporate, and cook for just a few minutes.
- Serve over cooked linguine.
Nutrition Facts : Calories 655, Fat 22.3, SaturatedFat 6.1, Cholesterol 72.5, Sodium 1206.4, Carbohydrate 66.1, Fiber 2.6, Sugar 2.6, Protein 38.3
LINGUINE ALLA VONGOLE
This is one of my very favorite Italian pasta dishes. I serve it with crusty french bread for dipping in the sauce, with a side salad of baby mixed lettuces, spinach, and grape tomatoes. The recipe is from my late mother's collection. :) Very quick and easy to prepare, using canned chopped clams.
Provided by Irishcolleen
Categories European
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in saucepan and simmer on low for about 2 minutes. Add butter. When butter is melted, add garlic and let simmer for another 2 minutes. Add remaining ingredients and heat thoroughly, but do not allow to boil, because clams will get tough. Serve over hot linguine with freshly ground black pepper. I also like a little grated parmesan cheese on top. Enjoy!
More about "linguine with clams linguine alle vongole recipes"
LINGUINE ALLE VONGOLE RECIPE | EATINGWELL
From eatingwell.com
SPAGHETTI VONGOLE RECIPE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
LINGUINE AND CLAMS (SPAGHETTI ALLE VONGOLE)
From christinascucina.com
LINGUINE ALLE VONGOLE/LINGUINE WITH CLAMS | SHARE THE PASTA
From sharethepasta.org
- Add salt, reduce heat to medium, and add the linguine. Cook until very al dente (about 1 minute less than if you were serving immediately). Drain well.
- While the linguine are cooking, heat the olive oil in a large sauté pan over medium heat. Add the garlic and cook until it begins to release its aroma.
- Add the clams and ¼ cup of the fish stock. Cover and cook until all the clams are open, 2 minutes. Discard any broken or unopened clams.
LINGUINE ALLE VONGOLE (LINGUINE WITH CLAMS) - WASHINGTON POST
From washingtonpost.com
Servings 4Calories 544 per serving
LINGUINE WITH RED CLAM SAUCE RECIPE MYGOURMETCONNECTION
From philippines.icomos.org
Reviews 43
LINGUINE WITH CANNED CLAMS - SIP AND FEAST
From sipandfeast.com
LINGUINE VONGOLE #CLAMS #RECIPE #LINGUINE #PASTA #WINE #SAUCE …
From tiktok.com
THE LALLI FAMILY’S SPAGHETTI AND CLAMS | THE SPLENDID TABLE
From splendidtable.org
TOP 41 LINGUINE AND CLAMS RECIPES - KEITH.ALFA145.COM
From keith.alfa145.com
SPAGHETTI WITH CLAMS | HOW TO COOK PASTA WITH CLAMS | SPAGHETTI …
From youtube.com
15 CLAMS AND SPAGHETTI RECIPE - SELECTED RECIPES
From selectedrecipe.com
LINGUINE ALLE VONGOLE (LINGUINE WITH CLAMS) RECIPE - SUPERMAN COOKS
From supermancooks.com
LINGUINE WITH CLAM SAUCE RECIPE (PASTA ALLE VONGOLE) STORY
From billyparisi.com
LINGUINE ALLE VONGOLE (LINGUINE WITH CLAMS) - WASHINGTON POST
From img.washingtonpost.com
AMP UP YOUR LINGUINE ALLE VONGOLE WITH CANNED CLAMS
From tastingtable.com
LINGUINE ALLE VONGOLE RECIPE - PUREWOW
From purewow.com
SPAGHETTI WITH CLAMS RECIPE - SPAGHETTI ALLE VONGOLE | EATALY
From eataly.com
LINGUINE WITH CLAM SAUCE RECIPE (PASTA ALLE VONGOLE)
From billyparisi.com
LINGUINE AND CLAMS (LINGUINE VONGOLE) - THE PKP WAY
From thepkpway.com
LINGUINE WITH CLAMS - LINGUINE ALLE VONGOLE - MAPLEWOOD ROAD
From maplewoodroad.com
TOP 48 LINGUINE CON VONGOLE RECIPE RECIPES
From bothwell.keystoneuniformcap.com
LINGUINE WITH CLAMS (LINGUINE CON LE VONGOLE) RECIPE
From getrecipecart.com
TOP 45 PASTA CON VONGOLE RECIPE RECIPES
From istimewa.dixiesewing.com
TOP 41 VONGOLE CLAMS RECIPE RECIPES - PARDUE.ALFA145.COM
From pardue.alfa145.com
WINE PAIRINGS FOR SPAGHETTI CON LE VONGOLE (CLAMS)
From garrubbo.com
LINGUINE ALLE VONGOLE - PASTA WITH CLAM SAUCE - COLEY COOKS
From coleycooks.com
TOP 49 VONGOLE CLAMS RECIPE RECIPES - TIDAK.CHURCHREZ.ORG
From tidak.churchrez.org
PASTA ALL VONGOLE {LINGUINI WITH CLAM SAUCE} - WHAT A GIRL EATS
From whatagirleats.com
GIVE ME YOUR BEST LINGUINE WITH CLAM SAUCE RECIPE! : R/RECIPES
From reddit.com
CLAM LINGUINE (LINGUINE ALLE VONGOLE) - GYPSYPLATE
From gypsyplate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love