Linguine alle Vongole is a great Italian classic dish and one of the first dishes that I ever learned. This recipe originally was one of my friend’s moms and she used to make this for us when it was a little colder outside because of the broth base. This is a great and easy (not to mention inexpensive) seafood recipe if you are a new cook. Remember to go easy on the salt as vegetable cubes have a lot of salt and you are salting the water to boil your pasta which will be absorbed by your linguine.
4 TBSP of Olive Oil
4 TBSP of Fresh Parsley (chopped) *Save a little as garnish
2 Large Garlic Cloves (minced)
1 Chopped Shallot (chopped finely)
½ TSP of Pepper
1 Cup of White Wine
1 Vegetable Cube
2 (10oz) Cans of Clams with Juice
1 LBS of Cooked Linguine
Grated Parmesan as garnish (optional)
1 French Baguette (Optional)
*Feel free to cook and place a couple fresh clams still in shells on top for extra esthetic.
Fill a pot with water and place on the stove to boil
Using a sauté pan heat your olive oil and sauté your garlic, shallots and parsley for 4-5 minutes until the shallots become translucent.
Next add the juice from the cans of clams, wine and vegetable stock. Once the vegetable cube melts salt and pepper to taste.
Allow simmering for 10 minutes to reduce liquid before adding clams and allow to cook for an additional 5 minutes. You can add more salt and pepper if you want at this point.
Once the water is boiling, salt the water and add in your linguine.
Serve the clams and sauce on a bed of hot linguine and garnish with parsley and parmesan cheese.
I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!