Linguine al Vongole
Linguine al Vongole

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, linguine al vongole. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Linguine al Vongole is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Linguine al Vongole is something which I’ve loved my whole life.

In a large pan, add EVOO, a few turns of the pan, add anchovies over medium-low heat and gently stir until anchovy melts. Add garlic, thyme, lemon zest, chili paste or chile flakes, and stir. Add pasta to pot of boiling water and salt it. Add the linguine and cook, stirring occasionally, until al dente (tender but still slightly firm to the bite), according to the package instructions.

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

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

This is one of my very favorite Italian pasta dishes. I serve it with crusty french bread for dipping in the sauce, with a side salad of baby mixed lettuces, spinach, and grape tomatoes. The recipe is from my late mother's collection. :) Very quick and easy to prepare, using canned chopped clams. Linguine alle vongole (linguine with clams) is such a great dish.

Steps 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).

The recipe is from my late mother's collection. :) Very quick and easy to prepare, using canned chopped clams. Linguine alle vongole (linguine with clams) is such a great dish. It's so fresh and vibrant from the delicious briny clams. This is probably our favorite summer time pasta recipe. This linguine alle vongole is cooked in bianco.

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