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Linguine alle Vongole (Linguine with Clams) http://rasamalaysia.com/linguine-alle-vongole/
April 02nd, 2009 41 Comments

Linguine alle Vongole (Linguine with Clams)

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Recipe: Linguine alle Vongole (Linguine with Clams)

Serves 2

Ingredients:

1/2 cup white wine
6 oz linguine
1 1/2 lbs clams (scrubbed, cleaned, and rinsed)
1/4 cup store-bought clam juice
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic (finely chopped)
Some finely chopped parsley leaves
Salt to taste (optional)

Method:

Heat up a pot of water and cook the linguine per the packaging instructions. Transfer and set aside.

Heat up a deep skillet, add olive oil and butter. Lightly saute the garlic and add the clams, white wine, clam juice, and parsley leaves. Lightly stir the clams and cover the skillet with its lid until the clams open up. Remove the lid and add the linguine into the skillet and add salt to taste if it’s not salty enough. Dish out the linguine alle vongole and serve immediately.

Important Cook’s Note:

Readers Nico and Sticky, Gooey, Creamy, Chewy (both Italian) suggested we transfer the clams out when they are open, then add the clam juice, white wine, parsley, and reduce the liquid a bit. Please also read Nico’s comment below on how to properly prepare linguine–the Italian way. Really useful tips, must read.

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41 comments... read them below or add one

  1. Eli says:

    Yummy looking. I am going to try making this at home when I can find some fresh clams. Linguine alle vongole is so tasty.

  2. MeetaK says:

    i love clams/mussels with pasta – it’s just that where we live in Germany we do not get any fresh stuff. so i am hoping our move to Doha this summer will change all that!

  3. nico says:

    This is one of my favourites and it’s what my mum used to make us essentially every Saturday… fantastic!
    Would you let a pedantic annoying Italian make a little note about the recipe?
    I’m a bit scared of “cook the linguine as per packaging instruction”… expecially after what I saw some people do outside of Italy :)
    So, what you do is:
    1) Use lots of SALTY water (1 fist of rock salt is OK for 3/4 people) and cook pasta in a big pot. Don’t worry, the pasta won’t be too salty, even if the water is.
    2) Do NOT put oil in the cooking water. It is unnecessary and IMO leaves an aftertaste that I don’t really like.
    3) Don’t put the pasta in the water before it boils. If you do, you’ll end up with mushy pasta. Brrrrr….
    4) When you drain the pasta do NOT put it under cold water. Drain it and put it in the sauce as soon as possible (you should really start by doing the sauce, then add the pasta).

    I know, I’m annoying, but I’m very touchy about cooking pasta!!! :D

    Another slightly different thing I do when I cook clams is to let them open and then add wine and parsley, although I don’t know whether it really makes any difference at all (never tried the other way around).

    PS: love your blog and your photos are simply amazing!

    • Hi Nico – Thanks so much for your comment and the proper instructions of preparing linguine. I am not so good in making non-Asian recipes. Regarding clams, I will try your method the next time. I think you are right because the white wine might evaporate. Hope to see you more on Rasa Malaysia and your insightful comments. :)

  4. Eating365 says:

    Beautiful photos, as always. They look look very clean and minimalist.

    Yes, the best linguine alle vongole can only be found in Italy. Glad you love the dish.

  5. Linguine alle Vongole is one of my all time favorite meals! My mother made it often and so do I. Your dish looks so beautiful! I can almost taste it! I agree with everything my fellow Italian, Nico, says. Also, after the clams open up, I like to remove them, add more clam juice and wine and reduce the liquid a bit. For me, this intensifies the clam flavor of the sauce.

  6. How much clam juice is 1/4 bottle? I can only get canned clam juice here and need measurements. :)

  7. lk says:

    Guess Trattoria Amici will have 2 less VIP customers in future. :) This is my hubby’s favourite. Will bookmark it. Tks for sharing. ;)

  8. Farina says:

    I love, love, love linguine vongole!

  9. Camemberu says:

    Oh this is my favourite pasta too!
    Looks so sophisticated and delicious here!

  10. tigerfish says:

    Yes, setting aside the clams when they just “opened up”….then they will be tender, juicy and moist. If not, overcooking them will make them so “rubbery”…..
    I need to cook myself some vongole pasta soon :)

    Just tried a recipe of yours. Been long overdue on my side.

  11. This is what I usually like to order when I go to Italian restaurant.. Simple and delish!

  12. Mei says:

    *drowns in drool*

  13. Janet – yes, I love lots of clams in my linguine alle vongole. Yummy!

  14. Ninette says:

    Hi, mmm, this looks great. Nico’s additions are right on. What kind of clams are you using? Manila clams?

  15. noobcook says:

    omg! This is my fave pasta, and you make it look so good! Me drooling… I wish wines aren’t so expensive in Singapore ;P

  16. Olga says:

    Gourgeousness :)
    And so few ingredients! I might have added some tomatoes too!

  17. I, too, love a good Linguine alle Vongole! First I need to hunt down clam juice!

  18. Chin says:

    Clams cooked the right way and good sauces – slurrp..love Italian pasta.

  19. Myf says:

    Bee – one word: DROOOL!!!!
    Absolutely LOVE pasta with clams! I hope my dad brings back some fresh clams soon for me to cook some :-)
    Love your pics as always too!

  20. cd says:

    I luv to try your linguine alle vongole…can the white wine be substitute with something else?

  21. Orchidea says:

    This is my absolute favorite dish… Great photo!
    Ciao.

  22. Choy's Kitchen says:

    My whole family loves this pasta dish. And I do what Nico and Susan do: cook the clam first and when they open, take them out and put in the wine and parsley and reduce the liquid if necessary. Doing it this way make it unnecessary to add canned clam juice which may not always be available in the supermarket. And since clams are watery by nature, there should be enough juice to go around.

    This is mny first time to post a comment although I have been visiting your site for the past 2 years. Your recipes have enriched my kitchen and have made my family and friends very happy. The accompanying photos are always wonderful and a joy to behold.

  23. Pingback:Steph & Tony Investigate! » Blog Archive » Linguine alle Vongole (Linguine with Clams)

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