Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, linguine al vongole. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Linguine al Vongole is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Linguine al Vongole is something which I’ve loved my whole life. They’re nice and they look wonderful.
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 begin with this recipe, we have to first prepare a few ingredients. You can cook linguine al vongole using 9 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Linguine al Vongole:
- Get 2 lbs clams
- Get 1/2 lb shrimp, shelled
- Get 3 Tbsp olive oil
- Take 3 cloves garlic, minced
- Get 1/4 tsp hot pepper flakes
- Make ready 1/2 cup white wine
- Make ready 2 Tbsp butter
- Prepare black pepper and salt
- Prepare 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:
- Scrub the clams in cold water to remove sediment on the outside
- Purge the clams by submerging them in 2 qts of cold water with 6 Tbsp of salt for ~30 min.
- Bring a salted pot of water to boil
- 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
- Add the wine to the pan
- Add the clams to the pan and cover.
- Checking every minute or so, remove the clams that have opened to prevent them from over cooking
- 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.
- Remove the clams from the shells and lightly chop along with the shrimp
- Boil the pasta in a less amount of water. You'll need the starchy pasta water to help thicken the sauce
- 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.
- Drain the pasta and add it to the sauce and mix
- 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 this up with this special food linguine al vongole recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
