Linguine Alle Vongole

Linguine Alle Vongole, a classic Italian dish, marries the briny sweetness of fresh clams with the bright flavors of garlic, white wine, and herbs. This recipe offers a delightful balance of textures and tastes, perfect for seafood enthusiasts and pasta lovers alike. The clams are cooked gently in a savory broth infused with garlic and red chili flakes, then tossed with linguine pasta cooked to al dente perfection.

Finished with a luxurious touch of butter, lemon juice, and fresh parsley, this dish promises to transport your taste buds to the Italian coast with each flavorful bite. It’s a dish that celebrates simplicity and elegance, ideal for a special dinner or any occasion when you crave a taste of Italy’s culinary heritage.

How to make Linguine Alle Vongole

Ingredients:

salt for seasoning the pasta water and the sauce, as needed

5 cloves of garlic, finely minced

pinch of red chili flakes

2 tablespoons olive oil

¼ cup dry white wine

20 littleneck clams, purged and scrubbed clean *see note to replace with canned clams

1 6.5 ounce can chopped clams

1 cup bottled clam juice

½ lb linguine (bronze die cut if possible)

1 lemon, juiced

8 tablespoons cold, unsalted butter, cut into cubes

¼ cup finely chopped fresh parsley, divided

Instructions:

Bring a large pot of water up to a boil and season with a generous pinch of salt.

In a medium saucepan, sauté the garlic and chili flakes in olive oil for about 2 minutes.

Add the wine, then the clams, cover and cook until they just start to open, about 5 minutes.

Use a slotted spoon or tongs to remove the clams to a bowl, then cover and set aside somewhere to keep warm.

Drain the liquid from the canned clams and add that to the pan along with the bottled clam juice.

Simmer over medium high heat until the liquid is reduced by roughly two thirds, about 5 minutes.

While the sauce is reducing, drop the linguini into the boiling water, stir, and cook until al dente as per package directions, about 8-10 minutes.

When the pasta is 2-3 minutes away from being done, reduce the heat of the pan to low, then add the canned clams and lemon juice.

Add the butter a few pieces at a time, while stirring, until fully incorporated. Taste for seasoning, and add more salt only if needed, then stir in half of the chopped parsley.

Drain the pasta and add it to the pot, then toss around for a few minutes to allow it to absorb all the flavors.

Transfer to serving bowls and arrange the reserved clams around the outside. Sprinkle with the remaining chopped parsley and serve immediately.

Notes:

*If fresh clams are not available to you, simply replace them with an additional can of clams and proceed with the recipe, ignoring any prompts for the fresh clams.

Use more or less garlic to taste – I love to use a lot, but adjust it to your liking.

It’s important to salt the pasta water but avoid adding too much or it can result in an overly salty dish because clams tend to be very salty. A few big pinches will do.

All brands of pasta cook up a little differently, so always reference the package directions before cooking.

It’s important to use cold, unsalted butter to avoid the sauce separating or becoming overly salty.

Choosing Ingredients: Fresh littleneck clams are preferred for their delicate flavor, but canned clams can be substituted for convenience. Ensure canned clams are well-drained before adding them to the sauce.

Preparing Clams: Properly cleaning and purging fresh clams is crucial to remove any sand or grit. Soaking them in salted water for about 30 minutes before scrubbing helps ensure they are clean.

Flavor Base: The sautéed garlic and red chili flakes provide a robust flavor foundation for the sauce, complementing the brininess of the clams.

Reducing the Sauce: Simmering the wine, clam juice, and canned clam liquid allows the flavors to concentrate, enhancing the depth of the sauce.

Cooking the Pasta: Cooking the linguine until al dente ensures it retains a pleasing texture and absorbs the flavors of the sauce without becoming mushy.

Incorporating Butter: Adding cold butter gradually while stirring helps create a silky and rich sauce that coats the pasta beautifully.

Final Seasoning: Taste the dish before serving to adjust salt and pepper levels as needed. The lemon juice adds brightness, balancing the richness of the butter and clams.

Presentation: Serving the linguine immediately after tossing ensures it is hot and flavorful. Arranging reserved clams around the pasta and garnishing with fresh parsley enhances both presentation and taste.

Variations: Experiment with adding additional herbs like thyme or basil for added complexity, or adjusting the amount of red chili flakes to suit your spice preference.

Enjoying: Linguine Alle Vongole is best enjoyed fresh and hot, capturing the essence of the sea with every bite. Serve with crusty bread to soak up any remaining sauce and accompany with a crisp white wine for a delightful dining experience.

Nutrition Information:

Frequently Asked Questions:

Can I use fresh clams instead of canned?

Yes, fresh clams are preferred for this dish.

You can replace the canned clams with an equivalent amount of fresh littleneck clams.

Ensure they are well scrubbed and purged before cooking.

What can I substitute for dry white wine?

If you prefer not to use wine, you can substitute it with seafood or vegetable broth.

It won’t have the same depth of flavor, but it will still work well in the recipe.

Can I make this dish vegetarian?

Yes, you can make a vegetarian version of Linguine Alle Vongole by omitting the clams and using vegetable broth instead of clam juice.

You can also add other vegetables or tofu to enhance the dish’s flavor and texture.

How do I purge and clean clams?

To purge clams, place them in a bowl of salted water (about 1/3 cup of salt per gallon of water) for 30 minutes to 1 hour.

This helps them expel any sand or grit. Scrub the shells under running water to remove any dirt or debris.

Can I prepare the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and refrigerate it until ready to use.

When you’re ready to serve, reheat the sauce in a pan, then cook the pasta and combine as directed in the recipe.

Adjust seasoning as needed before serving.

How can I tell if clams are cooked?

Clams are cooked when their shells open.

Discard any clams that do not open after cooking, as they may be unsafe to eat.

Can I use a different type of pasta?

While linguine is traditional for Linguine Alle Vongole, you can use other types of pasta such as spaghetti or fettuccine if preferred.

Just adjust the cooking time accordingly.

Is it necessary to use unsalted butter?

Using unsalted butter allows you to control the saltiness of the dish better.

However, you can use salted butter if that’s what you have on hand, but adjust the amount of added salt accordingly.

Can I freeze leftovers?

It’s not recommended to freeze leftover Linguine Alle Vongole as the texture of the clams and pasta may change upon reheating.

It’s best enjoyed fresh.

Can I garnish with additional ingredients?

Yes, you can customize the dish by garnishing with additional ingredients such as grated Parmesan cheese, lemon zest, or extra chopped parsley for added flavor and freshness.