Linguine with Clams - Linguine Alle Vongole You will Love |Christine Cushing
Published 2023-07-14
FULL RECIPE BELOW
Linguine with Clams – Linguine alle Vongole
1/3 cup extra virgin olive oil (80 ml)
4-5 cloves garlic, peeled and finely sliced
¼ tsp. finely minced chile ( or dried flakes)
1 Tbsp. capers(15 ml)
1 1/2 cups dry white wine (375 ml)
Reserved clam stock (125 ml)
grated zest of 1 lemon
juice of ½ lemon - 1 lemon
2.5 lbs clams (preferably small pasta variety), well scrubbed and washed
½ cup freshly chopped parsley(125 ml)
¼ cup fresh chopped chives(60 ml),optional
salt and cracked black pepper to taste
1 lb good quality linguine (450 gm)
Wash clams thoroughly and cover in cold water, while preparing remaining ingredients. Drain and repeat until water runs clear. Do not store clams in the fridge overnight in water. Cover with a wet paper towel.
As an insurance policy against sandy clams ( my pet peeve) I offer this technique. Put your very well washed and scrubbed clams into a deep saute pan. Drizzle with some olive oil and set over medium high heat. Once hot, pour over 1 cup of dry white wine and cover. Simmer until wine boils and clams begin to open, about 3-4minutes ( for Manila clams ). Remove them once they open and transfer onto a platter . Strain clam stock through a paper towel or coffee filter to remove any sand. Set aside .
Rinse the pan, removing any sand. Dry and drizzle with the olive oil and heat over medium setting. Add the garlic and chile and continue to cook over medium low heat, stirring frequently until garlic starts to turn golden(note: garlic will go bitter if cooked beyond this stage ). Deglaze with the remaining ½ cup wine and add the capers, clam stock, lemon zest and juice and bring back to heat. Continue to cook sauce until reduced by 1/3 third. Adjust seasoning .
Meanwhile bring a large pot of water to boil over high heat and season with salt . Cook the linguine until al dente - minus 1 minute (about 7-8 minutes). Using tongs, lift up pasta and add to clam sauce, adding a couple of spoons of the cooking water. Toss over medium heat for a minute and add back the clams and toss for another minute until the pasta absorbs some of the sauce. Add the parsley and chives. Serve immediately.
Note: If clam sauce has cooled by the time pasta is cooked, just bring to a boil before tossing in pasta.
Serves 4
#linguine #clams
All Comments (21)
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7:00pm OMG this might be my most favorite video of all time . No I don’t mean just food video but any video . My favorite dish !❤
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Great video, thank you Christine. Can't wait to make this. Beautiful, so happy for you to enjoy that great dish. You had me salivating. Happy trails!
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When I think about summertime dishes in Italy, Pasta with Pesto and Vongole always come to mind.
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I love this dish and you added capers which is new to me. It looks delicious Christine, Thank you for sharing.
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I cold smell it! Looks great too. That's similar to how we've made mussels. No pasta, just crusty Italian bread. Thanks Christine.
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Hello Christine here from Italy ! A good method to obtain a creamier and even tastier dish, is what we often do in Italy.... "risottare la pasta”. Cooking, in this case linguine or spaghetti using the “Risotto method”, having the linguine cook directly in the pan, adding a little at a time the liquid that is needed. Greetings and Ciao ! 👋😊
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I just discovered your channel today but your simple joy of cooking is just so darn infectious.
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Looks delicious Christine! Thanks for sharing the recipe.
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One of my FAVORITE dishes! Love it with lots of fresh lemon! ♥️💜💚💙♥️💜💚💙
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This was exactly what I ordered when I vacation in Italy many years ago. At the time, I ordered blindly, crossed my fingers and hope it would turned out to be a good dish. When the waiter brought it out, it was so tasty. I really didn’t have a way to check the internet for the translation even if I could.
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Loved this!! I literally made Spaghetti alle Vongole and was enjoying it while watching your video! Thank you for the great tips and methods. I made it almost identical to your method -minus having a talented chef in the kitchen ; Seriously. The best thing I ever did to improve this dish was to be mindful of easing back on the salt content in the pasta water and I do soak my Manilas in iced water for a few hours and then re-soak, a second time so I am all in with sauteing the garlic, chilies, parsley + stems and then hitting it with wine right off, as they are so clean. I definitely remove quickly the clams just as soon as they open. Omg, I watched a video not too long ago of a couple of east coast guys. They cooked the crap out of the clams leaving them for over ten ; [ !!! minutes in the pan until, no doubt, they were rubber bands. What a fun thing to do since we don't have taste-o-vision.....just eat the dish you are demonstrating! Take Care ; ]
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I just like the pasta but I'm.sure its delicious for the person that loves seafood ❤🎉
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Im going to cooki this pasta vongole next weekend, looks fantastic, thks Cristine always.
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Wow, this is stunning! Can’t wait to make it!
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WONDERFUL!
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Ward off vampires! LOL
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Christine, When you say 'white wine', what wine do you use? Pinot grigio? Chablis? Sauvignon blanc? Chardonnay? Surely not a Mosel. PS Beautiful clams.
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I would add that the quality of the pasta matters somewhat. Slow dried and bronze extraction will result in a pasta that absorbs more sauce snd thus flavor. Look for yellow not white color.
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If you don't have capers, do you think olives would be an alright substitution?
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I'll order this dish when out - I love both clams and mussels - but I won't make it. I refuse to cook them alive, so I make others commit the murders. Same with lobsters.
