Linguine Alle Vongole

This classic Italian dish, Linguine alle Vongole, celebrates the briny sweetness of fresh clams paired with tender linguine. The sauce is a simple yet elegant blend of garlic, olive oil, dry white wine, and fresh parsley, creating a light but deeply flavorful experience. The key is to cook the clams gently to keep them tender and juicy. It&# 226;ÂÂs a perfect weeknight dinner that feels special enough for guests, offering a taste of the Mediterranean coast. Serve it immediately while hot for the best texture and aroma.

Cooking Method: Boiling, Frying, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 129.8

Description

This classic Italian dish, Linguine alle Vongole, celebrates the briny sweetness of fresh clams paired with tender linguine. The sauce is a simple yet elegant blend of garlic, olive oil, dry white wine, and fresh parsley, creating a light but deeply flavorful experience. The key is to cook the clams gently to keep them tender and juicy. It&# 226;ÂÂs a perfect weeknight dinner that feels special enough for guests, offering a taste of the Mediterranean coast. Serve it immediately while hot for the best texture and aroma.

Ingredients

3 Hard-shell clams; small in
1/2 pound Linguine or spaghetti
2 tbsp Butter or margarine
2 tbsp Olive oil
1 small Onion, finely chopped
3 cloves Garlic, minced or pressed
1/2 cup Dry white wine
1/2 cup Fresh parsley, chopped
Salt and pepper to taste

Directions

1
Place clams and 1/4 cup water in a large heavy pan.
2
Cover and simmer just until clams pop open, about 5 to 10 minutes.
3
Remove clams from heat and let cool enough to handle.
4
Remove clams from shells and set aside, saving a few in shells for garnish if desired.
5
Strain clam broth through a piece of dampened muslin or fine-mesh sieve to remove grit; reserve broth.
6
Cook linguine in a large kettle of boiling salted water according to package directions until al dente; drain well.
7
While linguine cooks, place butter and olive oil in a wide frying pan over medium heat.
8
When butter is melted, add onion and cook, stirring often, until soft.
9
Mix in garlic, wine, and reserved strained clam broth.
10
Bring to a boil, stirring occasionally, and cook until liquid is reduced by about half.
11
Add shelled clams, season with salt and pepper to taste, and stir in parsley.
12
Arrange drained linguine on a warm serving platter.
13
Spoon hot clam sauce over linguine.
14
Garnish with reserved clams in shells if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 129.8kcal

% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.3g2%
Cholesterol 19.5mg7%
Sodium 561.6mg24%
Total Carbohydrate 16.1g6%
Dietary Fiber 1.0g4%
Sugars 0.7g
Protein 11.8g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: linguine, vongole, clams, italian, seafood, pasta, garlic, white wine, parsley, dinner, easy, quick, briny, classic, mediterranean, weeknight, al dente, shellfish, olive oil, onion

Read it online: https://www.chefs-mate.com/recipe/linguine-alle-vongole/