Linguine alle Vongole

Linguine alle Vongole takes approximately 30 minutes from beginning to end. One serving contains 651 calories, 21g of protein, and 27g of fat. For $2.47 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 2. 154 people were glad they tried this recipe. A mixture of linguine, dry white wine, fresh flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a budget friendly main course. It is brought to you by Nutmeg Nanny. It is a good option if you're following a pescatarian diet. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is solid. Try Linguine alle Vongole, Linguine alle Vongole, and Pappardelle Alle Vongole for similar recipes.

Servings: 2

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Gently wash the outside of the clam shells to remove any algae or seaweed from the shells. Place clams in a large bowl (or your sink) and fill with cold water. Let the clams stay in the water for at least 30 minutes to spit out any sand. You will see sand start to settle on the bottom of the bowl or sink. I normally let my clams sit for 30 mins, rinse the bowl/sink, refill with more cold water and let sit for another 30 minutes. Once the clams are ready give them a rinse and set aside. Bring a large pot of water to a boil over high heat. Add in a heavy pinch of kosher salt. Add fresh pasta to the pot and boil for 2 minutes to soften the pasta and drain, set aide. In a large skillet set over medium high heat add olive oil and butter. When the oil/butter is hot add garlic, red pepper flakes, 1/4 cup white wine and clams. Cover and let cook for about 5 minutes or until all the clams have opened up. If you notice a clam shell that does not open, throw it away. Using tongs remove the clams from the skillet and place into a bowl. Add remaining 1/4 cup wine to the skillet and add in pasta. Toss to warm pasta and let it continue cooking until al dente. The pasta will soak up some of the juices in the skillet. Once the pasta is cooked add clams back to the skillet and sprinkle with parsley. Toss to combine. If the pasta seems a little dry you can drizzle with a little extra good quality olive oil. Serve warm and with crusty bread to sop up all the delicious sauce.

 

Step by step:

1. Gently wash the outside of the clam shells to remove any algae or seaweed from the shells.

2. Place clams in a large bowl (or your sink) and fill with cold water.

3. Let the clams stay in the water for at least 30 minutes to spit out any sand. You will see sand start to settle on the bottom of the bowl or sink. I normally let my clams sit for 30 mins, rinse the bowl/sink, refill with more cold water and let sit for another 30 minutes. Once the clams are ready give them a rinse and set aside. Bring a large pot of water to a boil over high heat.

4. Add in a heavy pinch of kosher salt.

5. Add fresh pasta to the pot and boil for 2 minutes to soften the pasta and drain, set aide. In a large skillet set over medium high heat add olive oil and butter. When the oil/butter is hot add garlic, red pepper flakes, 1/4 cup white wine and clams. Cover and let cook for about 5 minutes or until all the clams have opened up. If you notice a clam shell that does not open, throw it away. Using tongs remove the clams from the skillet and place into a bowl.

6. Add remaining 1/4 cup wine to the skillet and add in pasta. Toss to warm pasta and let it continue cooking until al dente. The pasta will soak up some of the juices in the skillet. Once the pasta is cooked add clams back to the skillet and sprinkle with parsley. Toss to combine. If the pasta seems a little dry you can drizzle with a little extra good quality olive oil.

7. Serve warm and with crusty bread to sop up all the delicious sauce.

Nutrition Information:

covered percent of daily need