Linguine alle Vongole (clams in Italian) or Spaghetti alle Vongole is a classic dish and one of the first dishes that I ever learned. This pasta alle vongole recipe was originally 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 pasta recipe if you are a new cook. Remember to go easy on the salt as vegetable cubes have a lot of salt in them already and you are salting the water to boil your pasta which will be absorbed by your linguine.
Enjoy
INGREDIENTS:
Serves 2-3 People
4 TBSP of Olive Oil
4 TBSP of Fresh Parsley (chopped) *Save a little as a garnish
2 Large Garlic Cloves (minced)
1 Chopped Shallot (chopped finely)
½ TSP of Pepper
1 CUP of White Wine
1 Vegetable Cube - no need to use them to create a broth beforehand because we use the cubes to flavor the sauce
2 (10oz) Cans of Clams with Juice or 10 Clams Per Person
1 LBS of Cooked Linguine
Grated Parmesan as garnish (optional)
1 French Baguette (Optional)
*Feel free to cook and place a couple of fresh clams still in shells on top for extra esthetic.
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DIRECTIONS:
If using fresh clams, soak clams in lukewarm to cold water for 25 minutes before you start so they can open up and release the sand inside. Scrub shells lightly and set aside.
Next, fill a pasta pot with water and place on the stove to boil
Using a sauté pan heat your olive oil and sauté your shallots, garlic and parsley for 4-5 minutes until the shallots become translucent.
Next add the juice from the cans of clams (exempt if using fresh clams), wine and vegetable cube. Once the vegetable cube melts salt and pepper to taste.
Once the water is boiling, salt the water and add in your linguine. Make sure to save some pasta water before you drain it.
Allow to simmer for 10 minutes to reduce liquid before adding the clams from can and continuing to cook for an additional 5 minutes. If using fresh clams, add clam shells into sauce pan making sure none of them overlap (they wont open as well otherwise), cover and allow to simmer for 10 minutes (or until the majority of the shells are open) so that the clam water can release from shells and mix with the sauce. Once ready, taste the broth and make sure it is seasoned to you liking otheriwse add more salt and pepper.
Drain pasta and toss it in clams and sauce while adding about 1-2 TBSP of pasta water to thicken it. Garnish with parsley and serve.
I love adding and recommend trying this dish with Parmesan but you can do whatever you like.
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I hope you enjoyed this spaghetti alla vongole 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 Appetito!!!
