Linguine alle Vongole
Linguine alle Vongole is a classic Italian seafood pasta made with fresh clams, garlic, white wine and lemon. This recipe is super simple to make yet is packed full of delicious flavour, something you’ll want to make again and again. Serve with a chilled glass of white wine and enjoy
Servings: 4 servings
Calories: 466kcal
Equipment
- Large saute pan with lid
Ingredients
- 14 oz linguine or spaghetti (400g)
- 2.2 lbs Vongole (clams) (1 kg) see note 1
- 2 cloves garlic finely chopped
- ½ cup white wine (120ml)
- 1 large bunch fresh parsley finely chopped
- 1 squeeze lemon juice
- Olive oil
Instructions
- Bring a large pot of water to a boil and salt it well.
- Meanwhile, rinse the clams in cold running water discarding any broken ones and any that remain open after rinsing *see note 1
- Add the pasta to the boiling water and cook until al dente.
- Finely chop the garlic, add it to a large saute pan and gently fry the garlic for about 30-60 seconds. Next, add the clams and add the white wine. Cover the pan with a lid and give the clams a gentle shake.
- Keep the lid closed until the clams are all fully open (give the pan a gentle shake every so often until this happens).
- Once the clams have opened, turn the heat off and add the cooked pasta, fresh chopped parsley and lemon. Toss everything together for another 1-2 minutes so the pasta absorbs some of the juices and serve straight away.
Notes
- What clams to use - In Italy we use a mix of Vongole Veraci and Lupini. You can use whatever clams that are accessible to you just make sure they are fresh.
- Scrubbing before cleaning - Depending on the type of clam and where you get them you may need to scrub them clean with a rough sponge or brush. Clams don’t tend to need as much scrubbing as mussels do but can still be a little dirty. The ones we got at our supermarket in Italy were pretty clean already.
- Cleaning the clams - rinse the clams in cold running water to remove any dirt or sand. It’s important to discard any broken clams. If there are any clams that are still open after rinsing give them a sharp tap and if they still don’t close discard them.
- Clams after cooking - Another important note is to discard any clams that remain closed after cooking (it’s fine if they end up on your plate just discard them and do not force any clam shells open).
Nutrition
Calories: 466kcal | Carbohydrates: 78g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 37mg | Potassium: 347mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1313IU | Vitamin C: 20mg | Calcium: 61mg | Iron: 3mg