AMANDA'S LINGUINE VONGOLE
During a fantastic post-graduation summer in Milan, where Amanda set off (portfolio in hand) to find a job in the fashion industry, she and her friends fell in love with the food they discovered. A firm favourite - and something Amanda hasn't quite managed to recreate since - was the bold and beautiful clam pasta. It's an absolute belter of a dish, and much simpler to make than you might think. It's a real celebration of the juice and flavour of clams, and once you know how, it's a brilliantly quick and easy dish that'll hit the spot on the flavour front, every time. I hope this recipe will help Amanda capture and bottle the fun of her youth.
Provided by Jamie Oliver
Categories Pasta Recipes Seafood
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- 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).
- Sort through the clams, giving any that aren't tightly closed a tap. If they don't close, throw them away.
- When the pasta has 5 minutes to go, heat 1 tablespoon of olive oil in a large frying pan over a high heat, add the garlic and chilli flakes, and fry for 1 minute, or until lightly golden.
- Throw in the clams, give the pan a good a shake, then after 30 seconds add the wine and pop the lid on.
- After 3 or 4 minutes, the clams will start to open - keep shaking the pan until they've all opened, then remove from the heat, and discard any clams that remain closed.
- Using tongs, drag the pasta straight into the pan of clams, then simmer for a minute or two in all the delicious juices.
- Taste and adjust the seasoning, if needed, then add the parsley and good drizzle of extra virgin olive oil, and toss together. Delicious served with a glass of chilled white wine.
Nutrition Facts : Calories 568 calories, Fat 13.6 g fat, SaturatedFat 1.8 g saturated fat, Protein 40.4 g protein, Carbohydrate 62.8 g carbohydrate, Sugar 2.9 g sugar, Sodium 0.4 g salt, Fiber 2.2 g fibre
SPAGHETTI VONGOLE
Steps:
- Bring a large pot of water to a boil. Add a generous amount of salt (at least 2 tablespoons) and the pasta and stir to separate. Cook until 3 minutes short of al dente (according to package directions), then drain.
- Meanwhile, heat the oil in a large straight-sided skillet over medium heat. Add the garlic and cook until fragrant and sizzling, 2 to 3 minutes. Add the pepper flakes and crushed tomatoes, season with salt and cook until the tomatoes are slightly softened, about 5 minutes. Add the wine and bring to a boil for 1 minute. Add the clams and cover for 2 to 3 minutes. Uncover and cook, stirring, until the clams open. Discard unopened clams.
- Add the pasta to the skillet along with the parsley, cheese and butter. Cook, tossing and stirring and drizzling with olive oil, until the pasta is cooked through and the sauce is silky and thickened. Serve drizzled with oil and sprinkled with cheese and parsley.
PASTA ALLE VONGOLE
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 1 large or 2 small servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic and pepper flakes and saute until fragrant. Don't let the garlic brown. Add the white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all of the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all of the clams are removed, reduce the heat to medium low, add the oregano and swirl in the butter. Season with salt and pepper.
- Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl. Using tongs, turn the linguine to coat it with the sauce. Top with parsley. Serve immediately.
LINGUINE CON VONGOLE WITH PEAS
I like my clams just opened so they are removed from the pan when they just open up and returned right before serving to prevent from overcooking. Do not overcook linguine initially since it will be cooked with the sauce right before serving.
Provided by Rinshinomori
Categories Crab
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the sauce while the pasta is cooking to so that the linguine will be ready when the sauce is almost done.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes. Do not over cook - al dente. Drain the pasta well.
- Heat the olive oil over medium flame in a deep pan with a lid. Add the garlic and red pepper flakes; saute for about a minute. Add the clams, wine, clam juice and lemon juice.
- Cover and cook until clams are just opened shaking perodically, about 5 minutes. Discard any that have not opened. Remove the clams and cover the clams with foil to keep warm.
- Increase the heat to medium high and reduce the sauce a bit, about 1-2 minute. Add the peas to the pan and heat for 1-2 minute. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta for a minute or two so linguine takes in some of the sauce.
- Divide evenly on the plates and place clams on top. Drizzle olive oil to your taste.
Nutrition Facts : Calories 879.9, Fat 26.9, SaturatedFat 8.1, Cholesterol 91, Sodium 1536.7, Carbohydrate 109.7, Fiber 14.3, Sugar 3.5, Protein 43.6
LINGUINE ALLE VONGOLE
Steps:
- Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute pancetta, stirring occasionally, until crisp, about 6 minutes. Add garlic and saute, stirring, until golden, about 30 seconds.
- Stir in clams, broth, wine, and chiles and boil, covered until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes). If using whole chiles, remove with a slotted spoon and discard.
- While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente. Drain in a colander, then add to clams and simmer, stirring, 30 seconds.
- Toss pasta with parsley and drizzle with remaining 5 tablespoons oil.
LINGUINE CON LE VONGOLE
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
- Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
- Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.
SPAGHETTI ALLE VONGOLE
This light dish makes a perfect midweek supper treat
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 27m
Number Of Ingredients 8
Steps:
- Put the water for the spaghetti on to boil. Rinse the clams in several changes of cold water. Discard any that are open or damaged. Cover the tomatoes with boiling water, leave for 1 min, then drain and slip off the skins, Remove the seeds and chop the flesh.
- Cook spaghetti according to pack instructions. 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. Cover the pan and cook for 3-4 mins, until the clams are open. Drain the pasta, then tip into the pan with the parsley and toss together. Serve in bowls with bread for mopping up the juices.
Nutrition Facts : Calories 409 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.1 milligram of sodium
SPAGHETTI VONGOLE
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 20m
Yield Four servings
Number Of Ingredients 9
Steps:
- In a large pot over medium heat cook the garlic cloves in olive oil until golden, about 1 minute. Add the chili-pepper flakes, clams and wine. Cover the pot and steam until the clams open, about 5 to 7 minutes. Strain, reserve the broth and set the clams aside to cool.
- Boil the spaghetti in well-salted water until tender. While it is cooking, take the clams from the shells. Discard the shells. Put the reserved clam broth in a large saucepan over medium heat. When it is boiling, add the lemon juice, the parsley and the reserved clams. Add salt and pepper to taste. Add the spaghetti, toss and serve.
Nutrition Facts : @context http, Calories 873, UnsaturatedFat 7 grams, Carbohydrate 136 grams, Fat 10 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 938 milligrams, Sugar 6 grams, TransFat 0 grams
LINGUINE ALLA VONGOLE
This is one of my very favorite Italian pasta dishes. I serve it with crusty french bread for dipping in the sauce, with a side salad of baby mixed lettuces, spinach, and grape tomatoes. The recipe is from my late mother's collection. :) Very quick and easy to prepare, using canned chopped clams.
Provided by Irishcolleen
Categories European
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in saucepan and simmer on low for about 2 minutes. Add butter. When butter is melted, add garlic and let simmer for another 2 minutes. Add remaining ingredients and heat thoroughly, but do not allow to boil, because clams will get tough. Serve over hot linguine with freshly ground black pepper. I also like a little grated parmesan cheese on top. Enjoy!
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