How to Make Linguine alle Vongole
Linguine alle vongole is a dish that captures the essence of the Mediterranean lifestyle. Moreover, with its blend of fresh seafood, aromatic herbs, and perfectly cooked pasta. In fact, I would go so far as to say that it is my absolute favorite pasta dish in the world.
Furthermore, the combination of salty, briny vongole and smooth, long strands of pasta is simply irresistible. Especially when mixed with freshly chopped parsley and crushed garlic to create a burst of flavor in every bite.
Whether you are enjoying a bowl of this dish in a cozy trattoria in Italy. Or in the comfort of your own home, this dish is sure to transport your taste buds straight to the Mediterranean coast.
Vincenzo’s Top Tips To Make Linguine alle Vongole
Try source for the best and high quality
This must be made with the highest quality vongole you can get your hands on!
ALWAYS follow the instruction
Always follow recommended instructions for cooking pasta – there should always be an al-dente option!
If you know how to toss the pasta well while it’s in the pan, please do so as this process will create the creamy texture you never thought you could!
Soak clams in salt water
Soak your clams in salt water for at least 30 minutes before cooking to help them release any sand or grit.
Linguine alle Vongole
- Stainless steel saucepan Large-medium size
- Medium size mixing bowl
- Garlic press
- wooden spoon
- Large pot (for boiling pasta)
- Hand sieve
- 300 grams Linguine pasta
- ½ glass White wine Prosecco
- 1 kg Vongole
- Small bunch Fresh parsley
- 2 cloves Garlic
- Extra virgin olive oil EVOO
- 5 L Water
- Rock salt
- Linguine alle vongole must be made with the highest quality vongole you can get your hands on! Add them to a bowl filled with water and rock salt then leave to soak for up to 4 hours.
- Once the vongole have soaked, strain them and leave to the side.
- Add 5L water to a large pot and leave to boil. This will be used to cook your pasta.
- Chop off the end of the parsley stalks and discard, then finely chop the rest of the stalks and the parsley leaves.
- Place the saucepan on the stove at a medium-high heat and add 4-5 tablespoons of extra virgin olive oil.
- Using a garlic presser, crush the garlic and add it to the pan. Shortly after, add a tablespoon of water to prevent the garlic from burning.
- Mix the garlic and oil using a wooden spoon. This is your base for the linguine alle vongole.
- After approx. 1 minute, add the vongole to the pan and stir through well.
- Add a glass of white wine/prosecco to the pan*, stir through and put the lid on, leaving the steam to develop inside.
- If your water has started to boil (in the big pot), add your pasta and check packet instructions for how long it should cook.
- While the pasta is cooking, remove approx. 80% of the vongole from their shells, adding them back to the pan and discarding the shells.
- 3 minutes before the linguine pasta is ready, strain it using a hand sieve and add this to the pan too.
- Add ½ mug pasta water to the pan and stir through, this will help the pasta to continue cooking and also to create a much creamier consistency.
- Keep mixing and cooking it for up to 2 minutes, adding a sprinkle of parsley as you go.
- For the last minute, try the technique of tossing the pasta in the pan before serving up a dish nice and hot!
How to serve Linguine alle Vongole
For an extra kick, feel free to add some sliced red chili pepper or chili flakes for a touch of heat. And don’t forget to drizzle a bit of extra virgin olive oil over the top for added flavor and richness. Serve hot and enjoy the taste of the Mediterranean in every bite.
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