Linguine al Vongole
Using fresh clams and some added shrimp make this a filling weekend meal. Goes great with a nice white wine.
Linguine al Vongole
Using fresh clams and some added shrimp make this a filling weekend meal. Goes great with a nice white wine.
Cooking Instructions
- 1
Scrub the clams in cold water to remove sediment on the outside
- 2
Purge the clams by submerging them in 2 qts of cold water with 6 Tbsp of salt for ~30 min.
- 3
Bring a salted pot of water to boil
- 4
In a separate pot or large skillet over medium heat, add the oil, garlic, and hot pepper flakes. Saute until the garlic just begins to color
- 5
Add the wine to the pan
- 6
Add the clams to the pan and cover.
- 7
Checking every minute or so, remove the clams that have opened to prevent them from over cooking
- 8
When the last few clams are remaining, add the shrimp and poach until pink, continuing to remove the opened clams. Remove the sauce from the heat.
- 9
Remove the clams from the shells and lightly chop along with the shrimp
- 10
Boil the pasta in a less amount of water. You'll need the starchy pasta water to help thicken the sauce
- 11
Bring the sauce back to a boil, and add the butter and a 1/4 cup of pasta water and whisk until incorporated. Season your sauce with black pepper, but dont salt it. The sauce should be salty enough from the purged clams and the pasta water.
- 12
Drain the pasta and add it to the sauce and mix
- 13
Add the reserved chopped seafood and the parsley. Plate with a drizzle of fresh olive oil and a touch of finishing salt (i used smoked salt).
Similar Recipes
-
Linguine alle Vongole Linguine alle Vongole
Why not make some linguine with clams for dinner? Absolutely delicious. This is my new seafood pasta dish.
Translated from Cookpad Italy -
Linguine Vongole (Linguine with fresh Clam Sauce) Linguine Vongole (Linguine with fresh Clam Sauce)
Classic Italian seafood dish made with fresh clams with their own fresh juice into the sauce.
-
Spaghetti alle vongole Spaghetti alle vongole
With this fresh, summery dish, I'm kicking off my summer cooking game.
Translated from Cookpad Italy -
Basic Pasta alle Vongole Basic Pasta alle Vongole
I always use this method, but I think I looked at many recipes before arriving at this one.1. When you cook the clams covered with a lid at step 1, be sure to cook over high heat. Cooking over high heat is a basic technique for "aglio e olio," and will emulsify the oil and liquid.2. The liquid from the clams and the salt in the pasta boiling water add enough salt. If you taste it and think it needs more, add more. Recipe by Utsukushiki Roxanne
-
Spaghetti alle vongole Spaghetti alle vongole
Recipe from TikTokhttps://vm.tiktok.com/ZNdSMBmx3/
Translated from Cookpad Italy -
Spaghetti con vongole Spaghetti con vongole
The anchovy serve as a better alternative to fish stock, as it has a more natural and subtle flavour once it breaks down.
-
Udon noodles alle Vongole Udon noodles alle Vongole
I had asari clams but couldn't make spaghetti alle vongole since I didn't have pasta. So I made a fake spaghetti alle vongole with udon noodles! That's how I came up with this recipe.Please cook the udon noodles first. It's the key to this recipe.Adjust the seasoning as you like!Add tons of garlic. It's so delicious. Recipe by Mirusuke -
Spaguetti Alle Vongole Spaguetti Alle Vongole
It's the pasta that my mom loves most and when we traveled together to Italy i learned to love it too.
-
Pasta alle Vongole Bianco Pasta alle Vongole Bianco
I bought a lot of asari clams.By taking the clams out once, you can prevent them from overcooking and retain their plumpness. Recipe by aro -
Vongole Bianco - Clam Pasta Vongole Bianco - Clam Pasta
I got a bunch of huge clams and wanted to try making this.Add butter to your Vongole Bianco to make it even richer. For 2 servings. Recipe by Nagawasake chounan
More Recipes
Comments