Description
Indulge in the delightful flavors of Italy with this quick and easy Vongole Pasta (Linguine with Clams) recipe, perfect for busy weeknights or special occasions. In just 30 minutes, you can create a savory dish featuring fresh clams, aromatic garlic, and a hint of spice. This pasta not only impresses with its elegant presentation but also offers a rich and flavorful experience that will satisfy any palate.
Ingredients
Scale
- 5 garlic cloves, minced
- Pinch of red chili flakes
- 2 tablespoons olive oil
- ¼ cup dry white grape juice
- 20 littleneck clams, purged and cleaned (or 6.5 ounces canned chopped clams)
- 1 cup bottled clam juice
- ½ lb linguine
- Juice of 1 lemon
- 8 tablespoons unsalted butter, cold and cubed
- ¼ cup fresh parsley, chopped
Instructions
- Boil a large pot of salted water for the linguine.
- In a medium saucepan, sauté minced garlic and chili flakes in olive oil for about 2 minutes.
- Add dry white grape juice and fresh clams to the saucepan; cover and cook until clams open (about 5 minutes).
- Remove opened clams to keep warm; add drained canned clam liquid and bottled clam juice to the saucepan. Simmer until reduced by two-thirds.
- Cook linguine in boiling water until al dente (8–10 minutes).
- Lower heat on the sauce; add canned clams and lemon juice.
- Gradually stir in cold butter cubes until melted.
- Drain linguine; toss with sauce for several minutes.
- Serve in bowls, garnished with reserved clams and parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 570
- Sugar: 2g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg