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Linguine alle vongole
Created by: Howcan Team
Ingredients
- 1 pound linguine
- 2 pounds fresh clams, scrubbed
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup dry white wine
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, and sauté for 1-2 minutes until fragrant.
- Add the clams to the skillet and pour in the white wine. Cover and cook for 5-7 minutes, or until the clams have opened. Discard any unopened clams.
- Add the cooked linguine to the skillet with the clams and toss to combine. Season with salt and pepper to taste.
- Sprinkle with fresh parsley and toss again before serving.
- Divide the linguine alle vongole among serving plates and enjoy immediately.
Linguine alle vongole, a classic Italian dish, has a rich history dating back to the coastal regions of Italy. This delectable pasta dish features linguine noodles cooked to al dente perfection and tossed with fresh clams, garlic, white wine, and a hint of chili flakes for a subtle kick. Renowned chefs like Lidia Bastianich and Mario Batali have popularized this dish, showcasing its simplicity and exquisite flavors. The best version of this dish can be found in the coastal regions of Italy, such as Campania and Sicily, where the freshest clams are sourced. The key to perfecting this dish lies in using the freshest clams and achieving the ideal balance of flavors from the garlic, white wine, and chili flakes. For a twist, some chefs also add cherry tomatoes or parsley for added depth of flavor. Whether enjoyed at a quaint trattoria in Italy or prepared at home, Linguine alle vongole is a timeless culinary delight that captures the essence of Italian coastal cuisine.
30 min
4
450 calories
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