Linguine alle Vongole
Linguine alle Vongole (Linguine with clams) the authentic Neapolitan recipe, are a first course of fish typical of Italian cuisine appreciated all over the world!
Neapolitan gastronomy gives us many famous recipes not only in Italy but also abroad, such as Spaghetti alla Puttanesca. Another masterpiece of Parthenopean cuisine.
Linguine alle Vongole, a great simple classic but with incredible goodness made from pasta, clams, garlic, oil, white wine, and fresh parsley!
Few quality ingredients, a few steps to be performed correctly and in 20 minutes you will have the best and creamy Linguine alle Vongole ever prepared!
To make this recipe, first, we must wash and purge them.
Fill a large bowl with cold water and stir in two tbsp of salt to make it salty like the sea, add clams and let stand for about 2 hours.
Lift clams from water and discard purging water; if there is sand in the bottom of the bowl, rinse it out and repeat this process until clams no longer release sand into the water (usually 2 to 3 purging cycles).
Discard any clams that have broken shells and those that are gaping open and refuse to close when prodded because they are dead.
Absolutely not to use dead clams!
To make good Linguine alle Vongole, of course, we need good and fresh clams, but what kind of clams? In Italy, this recipe is made using Veraci clams, but if you can’t find this kind of clams, you can easily use Littleneck or Manila clams that are very similar.
However, for the success of this recipe, I do not recommend the use of canned clams.
Linguine alle Vongole
- 800 gr. Fresh Veraci, Manila or Littleneck Clams
- 400 gr. Linguine pasta
- 1/2 glass Dry White Wive
- 2 clove Garlic
- 5 tbsp Extra Virgin Olive Oil
- 1 Chili Pepper Optional
- Fresh Parsley
- Into a large pan over high heat pour two tbsp of extra virgin olive oil.
- Add one clove garlic and some parsley stems.
- Let brown for about two minutes, then add the clams.
- Cover the pan with a lid and let cook for two minutes.
- When the clams begin to open, add white wine and let it evaporate.
- Let the clams open shaking the pan from time to time.
- When the clams are all open, turn off the heat.
- Strain the clams through a fine sieve, do not discard the liquid.
- Remove at least half clams from the shells, discard any unopen clams and set aside.
- In a large pan over medium heat put 3 tbsp of Extra Virgin Olive Oil.
- Chop a clove of garlic, chili pepper and some parsley and add them to the pan.
- Let brown for 1 minute then add the clams with all the liquid.
- Cook the linguine 3-4 minutes less than those indicated in the package, then add the pasta into the pan with the clams.
- Add a ladle of the cooking water.
- Stir and finish to cook the pasta into the clams sauce.
- Stir continuously to allow the sauce to become creamy.
- When the pasta is cooked al dente, turn off the heat.
- Stir for another one minute, sprinkle with fresh chopped parsley and serve