Linguine Alle Vongole
Submitted by momrocks
Classic Italian linguine with fresh clams in white wine garlic sauce. Briny clam broth, butter, and parsley create an elegant seafood pasta ready in 45 minutes.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
45 minReal linguine alle vongole tastes like the Italian coast in a bowl. Fresh hard-shell clams steam open in their own briny liquor, which becomes the base for a garlicky white wine sauce that clings to every strand of pasta.
The key is straining that clam broth through muslin to catch any grit, then reducing it with dry white wine until it concentrates into something intensely savory.
Butter and olive oil add richness while fresh parsley cuts through with a bright herbal note. Serve this with crusty bread for soaking up every drop of that sauce.
Kitchen Tips
- Soak clams in cold salted water for 30 minutes before cooking to purge sand
- Don’t overcook the clams or they’ll turn rubbery, just until they pop open
- Save a few clams in shells for dramatic presentation on top
- Cook pasta 1 minute less than package directions since it finishes in the sauce
- Use a good quality dry white wine you’d actually drink
Ingredients
Directions
Place clams and ¼ cup water in a large heavy pan.
Cover and simmer just until clams pop open (5 to 10 minutes).
When cool enough to handle, remove clams from shells and set aside (save a few clams in shells for garnish, if you wish).
Strain clam broth through a piece of dampened muslin to remove grit; reserve broth.
Cook linguine in a large kettle of boiling salted water according to package directions until al dente; drain well.
While linguine cooks, place butter and oil in a wide frying pan over medium heat.
When butter is melted, add onion and cook, stirring often, until soft. Mix in garlic, wine, and strained clam broth.
Bring to a boil, stirring occasionally, and cook until liquid is reduced by about half.
Add clams, season with salt and pepper to taste, and stir in parsley.
Arrange linguine on a warm serving platter. Spoon hot sauce over linguine. Garnish with reserved clams in shells, if you wish.
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