Pasta alle Vongole (Edit recipe)

Linguine with clams or pasta alle vongole is a classic Italian recipe made in just 20 minutes! Littleneck clams are cooked in a white wine garlic sauce and tossed with freshly cooked linguine pasta.

5 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	746
Fat:	21 g
Carbohydrates:	94 g
Protein:	49 g
Cholesterol:	21 g
Sodium:	195 mg
Fiber:	4 g
Sugars:	4 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 5

Ingredients

1 lb Linguine
2 Tbsp Extra Virgin Olive Oil
1 whole Shallot, minced
4-6 cloves Garlic, minced
.25 tsp Red Pepper Flakes
1 cup White Wine, dry (sauvignon blanc, chardonnay or pinot grigio)
2 lb Clams, littleneck (cleaned and prepped)
3 Tbsp Salted Butter
1 whole Lemon, medium (juice and zest)
.25 cup Flat Leaf Parsley, chopped
1 pinch Salt and Pepper, (to taste)
.25 - .5 cup Parmesan Cheese, (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the linguine in a large pot of boiling salted water until al dente.
While the pasta is cooking, heat a large saute pan over medium heat on the stovetop with the olive oil.
Add the shallots and saute for 1-2 minutes until soft, then add the garlic and crushed red pepper flakes and cook for an additional minute.
Pour in the wine, add the clams, and then cover the pan with a lid. Let the clams steam in the white wine sauce for 5-7 minutes until they open. Any clams that donu2019t open after this time should be discarded since they may be bad.
Add 1 cup of the pasta cooking water to the pan with the clams and drain the remaining water from the linguine.
Add the cooked linguine to the pan with the clams, along with the butter, lemon zest, lemon juice, and chopped parsley.
Toss to combine everything together and then season with salt and pepper, to taste. Serve immediately topped with freshly grated parmesan cheese, if desired.

Notes

Clams - Fresh clams work best, however, frozen may also be used. They do not need to be defrosted, but check the package to see if they have been cleaned or not. Do not use canned clams, because the extra preservatives will make the dish too salty. Cleaning - After purchasing fresh clams, store them in a bowl, covered by a damp paper towel in the refrigerator. Do not store them in a closed box, bag, or container. Before cooking, soak clams in a bowl covered in fresh cool water for 20 minutes. The clams will filter water and push out any extra salt water or sand in their shells. Discard any clams that aren’t closed or don’t close when you tap on the shells, along with any that have broken or cracked shells. Pasta - Use any thin, long pasta, such as fettuccine, spaghetti, or angel hair as a substitute. Dry or fresh pasta, may be used. Wine - Use broth or water with an extra squeeze of fresh lemon juice as a substitute. Spicy - Add extra crushed red pepper flakes Gluten-Free - Use gluten-free pasta. Dairy-Free - Use a dairy-free butter and parmesan substitute.