- Cook Time
- Difficulty Level Easy
LINGUINE ALLE VONGOLE
Linguine alle vongole is inspired by the Mediterranean lifestyle and it is my absolute favourite pasta dish in the world. The salty vongole and smooth long strands of pasta mixed with freshly chopped parsley and crushed garlic are the ultimate match.
INGREDIENTS: (for 2 people)
300g linguine pasta
½ glass white wine/prosecco
1 kg vongole
Small bunch fresh parsley
2 cloves garlic
Extra virgin olive oil (EVOO)
1 large-medium sized stainless steel saucepan
Medium size mixing bowl
Large pot for boiling pasta
- 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.
VINCENZO’S PLATE TIP: Always follow recommended instructions for cooking pasta – there should always be an al-dente option!
- 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.
VINCENZO’S PLATE TIP: 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!
- 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:
Add a few generous scoops of linguine alle vongole pasta to a serving bowl or flat plate, a small handful of vongole (which were put to the side with the shells) and a generous sprinkle of parsley. Fresh or dry chilli is amazing mixed in with this dish, not to mention freshly ground what pepper.
E ora si mangia, Vincenzo’s Plate…Enjoy!
*ALTERNATIVE OPTION: If you are unable to use alcohol for any reason, chop up a large handful of fresh cherry tomatoes and add them to the pan.
Please try these 2 other pasta recipes I created for you:
Join my private exclusive Italian Tours “Italy Unexplored Tour” and experience the Real Italy like you have never seen before.
The tour is exclusive to only 10 passionate foodies and it’s very unique. (Click here to get more details)
Tempted? Watch the video below and enjoy the sightseeing of the greenest region in Europe
Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate