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Linguine with Clams

Linguine alle Vongole is a classic Italian dish that celebrates the fresh flavors of the sea. Originating from the coastal regions of Italy, this dish combines linguine pasta with tender clams, aromatic garlic, and a splash of white wine, creating a delightful symphony of flavors. The clams are soaked in salted water to purge sand, ensuring a clean taste. Fresh parsley adds a vibrant touch, while extra virgin olive oil enriches the dish with its fruity notes. The simplicity of the ingredients allows the essence of the clams to shine through, making it a beloved choice for seafood lovers. Perfect for special occasions or a comforting meal at home, this dish captures the spirit of Italian coastal cuisine in every bite.

Main | Italian | Dairy-Free | Egg-Free | Nut-Free | Pescatarian | Soy-Free | Linguine | Seafood Pasta | Colander | Cutting Board | Garlic Press | Knife | Mixing Bowl | Pot | Saucepan | Clam | Garlic | Olive Oil | Pasta | Boiling | Sautéing | Soaking | Steaming | Stirring | Tossing | Comfort Food | Festive | Make-Ahead | Under 30 Minutes
Time to complete

Prep

4h

Cook

15min

Wait

0 minutes

Total

4h 15min

Ingredients (Makes 4 portions)

Pasta and Clams

  • 300 g linguine pasta
  • 1 kg vongole (clams)

Cooking Liquid

  • ½ glass (125 ml) white wine (Prosecco)

Aromatics

  • 2 cloves garlic

Herbs

  • small bunch fresh parsley

Cooking Essentials

  • 4-5 tablespoons extra virgin olive oil (EVOO)

For Cooking

  • 5 L water
  • rock salt
Nutrition Information (per 100g)
  • Calories: 135
  • Fat: 5
  • Protein: 7
  • Carbohydrates: 16
  • Fiber: 1
Directions

Preparing the Clams

  • 1. Soak the vongole in a bowl of salted water (with rock salt) for up to 4 hours to purge any sand.

Cooking the Pasta

  • 2. In a large pot, bring 5 liters of water to a boil for cooking the pasta.
  • 8. Once the water is boiling, add the linguine and cook according to package instructions.

Prepping the Aromatics

  • 3. Trim and discard the ends of the parsley stalks, then finely chop the remaining stalks and leaves.

Building the Base

  • 4. In a medium saucepan over medium-high heat, add 4-5 tablespoons of extra virgin olive oil.

Sautéing the Garlic

  • 5. Crush the garlic using a garlic press and add it to the oil. To prevent burning, add a tablespoon of water soon after.

Adding the Clams

  • 6. After about 1 minute, add the vongole to the saucepan and stir to combine.

Deglazing

  • 7. Pour in the white wine, then cover the pan to allow the clams to steam and open.

Incorporating the Clams

  • 9. Remove about 80% of the vongole from their shells and return them to the saucepan, discarding the empty shells.

Combining Ingredients

  • 10. Three minutes before the pasta is done, drain the linguine and add it to the saucepan.

Creating the Sauce

  • 11. Add ½ cup of pasta water to the pan and stir to combine, helping to create a creamy consistency.

Finishing Touches

  • 12. Toss the pasta and clams together for an additional 2 minutes, adding a sprinkle of parsley.

Serving

  • 13. For the last minute, toss the pasta in the pan before serving hot.
Cookix's Secrets

Alternative Ingredients

  • Replace the vongole with mussels for a different seafood experience.

Clam Quality

  • Use the freshest clams available for the best flavor.

Flavor Enhancements

  • Add a pinch of red pepper flakes for a hint of heat.

Healthier Options

  • Substitute whole wheat linguine for a healthier pasta choice.

Pasta Cooking

  • Cook the pasta al dente to ensure it maintains its texture.

Seasonal Tweaks

  • Incorporate seasonal vegetables like cherry tomatoes or zucchini for added freshness.

Wine Selection

  • Choose a dry white wine to complement the dish without overpowering it.