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Linguine Pasta alle Vongole (Linguine with Clams)

This classic seafood pasta recipe from Campania is simple to make and bursting with flavour.

Maker: Jacqueline De Bono

From: Website(view original)

Linguine Pasta alle Vongole (Linguine with Clams)

Prep Time

15 min

Cook Time

24 min

Servings

Tags

main courseItalianseafoodpasta

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Recipe details are AI-assisted from Jacqueline De Bono. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.

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Cooking context

39 min estimated total time for 4 servings.

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main courseItalianseafoodpasta

Ingredients

  • 11 oz linguine or vermicelli or spaghetti
  • 1 4/5 lb fresh clams
  • 3 cloves garlic, peeled and finely chopped
  • 1 peperoncino (red chili pepper) or dried flakes
  • 4 tbsp extra virgin olive oil
  • 1 handful fresh parsley, finely chopped
  • 1 glass dry white wine

Instructions

  1. 1
    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.
  2. 2
    Wash the clams in cold water and remove any with broken shells.
  3. 3
    Put a pot of water on to boil for the pasta. When it starts to boil add the pasta.
  4. 4
    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).
  5. 5
    Allow the clams to cool a little and then remove the meat from most of the clam shells keeping some intact.
  6. 6
    Cook the pasta al dente according to the instructions on the packet.
  7. 7
    Heat half the olive oil in a frying pan or skillet. Add the garlic and peperoncino. Cook until the garlic starts to soften.
  8. 8
    Add the clams (with shells and without) with their liquid to the pan and cook for a few minutes.
  9. 9
    Add the white wine and cook further until the alcohol evaporates. Finally, add the parsley and the rest of the olive oil.
  10. 10
    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.