Linguine al Vongole
Linguine al Vongole

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, linguine al vongole. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Linguine al Vongole is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Linguine al Vongole is something which I have loved my whole life.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Cook the pasta in a large pan of boiling salted water according to the packet instructions. Meanwhile, peel and finely chop the garlic, then pick and finely chop the parsley (stalks and all).

To get started with this recipe, we have to prepare a few components. You can have linguine al vongole using 9 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Linguine al Vongole:
  1. Take 2 lbs clams
  2. Take 1/2 lb shrimp, shelled
  3. Make ready 3 Tbsp olive oil
  4. Prepare 3 cloves garlic, minced
  5. Prepare 1/4 tsp hot pepper flakes
  6. Get 1/2 cup white wine
  7. Prepare 2 Tbsp butter
  8. Make ready black pepper and salt
  9. Take 1/4 cup parsley, chopped

Meanwhile, heat the oil in a large pan, add the garlic and chilli, then fry gently for a few seconds. Stir in the tomatoes, then add the clams and a splash of wine, salt and pepper and bring to the boil. Linguine pasta alle vongole (linguine with clams) Of all the wonderful seafood pasta recipes there are here in Italy, pasta alle vongole is probably the top of the best seller list. Not surprising given how delicious this iconic Neapolitan dish is!

Instructions to make Linguine al Vongole:
  1. Scrub the clams in cold water to remove sediment on the outside
  2. Purge the clams by submerging them in 2 qts of cold water with 6 Tbsp of salt for ~30 min.
  3. Bring a salted pot of water to boil
  4. In a separate pot or large skillet over medium heat, add the oil, garlic, and hot pepper flakes. Saute until the garlic just begins to color
  5. Add the wine to the pan
  6. Add the clams to the pan and cover.
  7. Checking every minute or so, remove the clams that have opened to prevent them from over cooking
  8. When the last few clams are remaining, add the shrimp and poach until pink, continuing to remove the opened clams. Remove the sauce from the heat.
  9. Remove the clams from the shells and lightly chop along with the shrimp
  10. Boil the pasta in a less amount of water. You'll need the starchy pasta water to help thicken the sauce
  11. Bring the sauce back to a boil, and add the butter and a 1/4 cup of pasta water and whisk until incorporated. Season your sauce with black pepper, but dont salt it. The sauce should be salty enough from the purged clams and the pasta water.
  12. Drain the pasta and add it to the sauce and mix
  13. Add the reserved chopped seafood and the parsley. Plate with a drizzle of fresh olive oil and a touch of finishing salt (i used smoked salt).

Linguine pasta alle vongole (linguine with clams) Of all the wonderful seafood pasta recipes there are here in Italy, pasta alle vongole is probably the top of the best seller list. Not surprising given how delicious this iconic Neapolitan dish is! This linguine pasta alle vongole is my Sicilian hubby's recipe. First, bring a large pan (I use a stock pot) of water to the boil. Add a teaspoon of sea salt, a splash of olive oil, and add the dried linguine.

So that’s going to wrap it up with this special food linguine al vongole recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!