Linguine Alle Vongole (Clams)
One of my absolute favourites, a family favourite also but it’s one of those classic southern Italian dishes that’s served in almost every Italian eatery. It’s simple, classic yet delicious. You can’t go wrong at all with this pasta dish!
Full recipe below ⬇️
3lbs manila clams
200g pasta Linguine
2 parsley stems
2 garlic cloves
1/2 peperoncino
1/2 cup white wine
Parsley
Salt
Olive oil
1-2 tablespoons butter
**soak clams in ice water and add salt and cover. place in fridge this we’ll help remove any sand that may be in clams
**once your ready to cook rinse clams few times under cold water, set aside
**begin boiling water, and cook linguine while you prepare the clams
**to a large pan add olive oil, parsley stems, chopped garlic and peperoncino.
**once garlic is fragrant and translucent add in strained clams and white wine and cover with a lid
**once clams pop open, remove them and set them aside. If some clams fall out you can leave them.
**once linguine is al dente, remove and add directly into the pan, add chopped parsley, some pasta water, butter and then add the clams back in. Leave a few clams to the side to place on top of plate.
Toss it up gently, serve, add those few extra clams on top of plate, add some more parsley for garnish and enjoy
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Dining and Cooking