LINGUINE WITH CLAM SAUCE RECIPE (PASTA ALLE VONGOLE)
You will absolutely love this very easy-to-make Linguine with Clam Sauce recipe that has homemade pasta in a delicious garlicky clam sauce
Provided by Chef Billy Parisi
Categories Main
Time 25m
Number Of Ingredients 10
Steps:
- Add the olive oil to a large rondeau or frying pan over low heat and stir in the garlic and shallots and cook for 1 minute.
- Place in the fresh clams and stir until combined. Place on a lid and cook for 6-8 minutes or just until the clams begin to open.
- Next, deglaze with the wine and turn the heat to medium-high to high heat and cook for 3-4 minutes to reduce the amount of wine, and until the clams are completely opened up.
- Turn the heat to low and add in the canned clams, salt, pepper, and ¾ of the chopped parsley and cook for 1 to 2 minutes. Set aside.
- Add the pasta to a large pot of boiling salted water and cook until al dente.
- Strain the noodles and toss with the clam's saucepan.
- Serve with optional grated parmesan cheese, red pepper flakes, and remaining chopped parsley.
Nutrition Facts : Calories 510 kcal, Carbohydrate 66 g, Protein 17 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 90 mg, Sodium 176 mg, Sugar 1 g, TransFat 1 g, Fiber 1 g, ServingSize 1 serving
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.
SPAGHETTI ALLE VONGOLE
Steps:
- In a large saucepan over medium heat, warm the garlic and chile pepper in the olive oil until the garlic is golden brown, about 1 minute.
- Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
- While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente.
- Drain the pasta and transfer to a large bowl. Add the clam sauce and parsley and toss well. Serve immediately.
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.
LINGUINE WITH WHITE CLAM SAUCE (LINGUINE ALLE VONGOLE IN BIANCO)
I have always thought of this as the stereotypical wiseguy dish. However, it is truly one of Italy's treasured recipes. Canned clams will do in a pinch, but fresh are so much better. Most real Italians don't sprinkle Parmesan cheese on fish or seafood pasta, but I like a little on my linguine. Mangia!!!
Provided by Alan in SW Florida
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a medium-sized saucepan. Add shallots (or onions) and saute' over medium-high heat. Add garlic, oregano, parsley, and red pepper flakes. Saute' for just a minute or so.
- Pour in wine and lemon juice and cook off for a few minutes. .
- Turn the heat to low and add the clams, stirring to incorporate, and cook for just a few minutes.
- Serve over cooked linguine.
Nutrition Facts : Calories 655, Fat 22.3, SaturatedFat 6.1, Cholesterol 72.5, Sodium 1206.4, Carbohydrate 66.1, Fiber 2.6, Sugar 2.6, Protein 38.3
LINGUINE PASTA ALLE VONGOLE (LINGUINE WITH CLAMS)
This classic seafood pasta recipe from Campania is simple to make and bursting with flavour.
Provided by Jacqueline De Bono
Categories Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Chop the peeled garlic and parsley finely. If using a whole fresh or dried red chili chop finely too. Remove the seeds to make it milder. Be careful not to touch your eyes or mouth after doing this and wash your hands well before continuing to cook.
- Wash the clams in cold water and remove any with broken shells. Some kinds of clams need a lot of rinsing if they have sand in them. But you can also filter the liquid after you have precooked them, so don't worry so much about the sand.
- Put a pot of water on to boil for the pasta. When it starts to boil add the pasta. You probably don't need salt as the clams will already be a little salty.
- While the water is boiling for the pasta, put the clams in a deep frying pan and cook covered over a medium to high heat until they have opened. (about 5 minutes)
- Allow the clams to cool a little and then remove the meat from most of the clam shells keeping some intact. Discard the empty shells and, if necessary, filter the liquid that the clams have produced. Don't discard it.
- Cook the pasta al dente according to the instructions on the packet.
- Heat half the olive oil in a frying pan or skillet. Add the garlic and peperoncino. Cook until the garlic starts to soften. Add the clams (with shells and without) with their liquid to the pan and cook for a few minutes. Then, add the white wine and cook further until the alcohol evaporates. Finally, add the parsley and the rest of the olive oil. Continue cooking for another 3-5 minutes and then turn off the heat.
- When the pasta is cooked, drain it and add to the pan with the cooked clams. Mix everything together well and serve immediately with another sprinkling of chopped parsley, if required.
Nutrition Facts : Calories 599 kcal, ServingSize 1 serving
FETTUCCINE ALLE VONGOLE
This Fettuccine alle Vongole (Clam Fettuccine) recipe is quick, easy and very tasty! It is a lovely dish you can enjoy anytime for any occasion! Buon Appetito! VIDEO https://www.youtube.com/watch?v=cH2Wn2Fc4wo
Provided by CLUBFOODY
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan over medium heat, add oil and butter. When butter turns brown, add onion, red pepper and garlic; cook until onions are translucent, about 4 minutes. Add wine and 1 tablespoons parsley; reduce liquid a little. Pour in cream and sherry; bring to a simmer.
- Stir in basil, red pepper flakes, and freshly ground black pepper; cook for 2 minutes. Add clams and heat through (do NOT overcook or they will become tough & chewy), about 2 minutes. Stir in cornstarch to thicken the sauce. Add pasta mixture and toss. Sprinkle Parmesan cheese, lemon zest and remaining parsley; serve.
Nutrition Facts : Calories 652.8, Fat 39.2, SaturatedFat 21.6, Cholesterol 193.2, Sodium 549.7, Carbohydrate 50, Fiber 1, Sugar 2, Protein 21.6
LINGUINE WITH RED PESTO CLAM SAUCE
My favorite pasta dish is Linguine Alle Vongole or linguine with clam sauce. This quick version uses tomato pesto which adds a really nice flavor to the dish. If you can't get tomato pesto, you can use basil pesto. Big fan of clams? Use 2 cans but only liquid from 1 can. The trick to this recipe is to make the sauce while the linguine cooks so that it's all ready at the same time. Buon Appetito!
Provided by Nif_H
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook linguine in a large pot of salted water. Boil for 1 minute less than the instructions on the box say to cook it for. Strain but do not rinse.
- Meanwhile, heat olive oil over medium heat in a large frying pan. Add onion and garlic and sauté for 5 minutes or until translucent. Do not brown them.
- Strain the liquid from the clams and add liquid to pan. Set clams aside. Add the white wine and white wine vinegar and bring to a simmer. Simmer for 4 minutes. Lower heat slightly. Add clams, pesto, oregano and nutmeg to wine mixture and heat through. Stir until combined and salt and pepper to taste.
- Add warm pasta and parsley, heat through and toss to combine. Garnish with parmesan and parsley and serve immediately!
Nutrition Facts : Calories 458.4, Fat 5.5, SaturatedFat 0.9, Cholesterol 22.3, Sodium 458, Carbohydrate 72.5, Fiber 3.7, Sugar 4.4, Protein 22.9
LINGUINI WITH RED CLAM SAUCE (LINGUINI CON LE VONGOLE AL SUGO)
This recipe is adapted from a Neopolitan version of "Linguini and Clams in Red Sauce". I prefer the clams to be served in their shells over the pasta, never removed or chopped
Provided by Kozmic Blues
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- A Neopolitan custom is to let the clams soak in very cold water with a tsp of salt and the juice of one lemon for about 1/2 hour.
- This will remove any sand or grit in the clams.
- This step is optional, but I do suggest that you at least scrub the outer shells of the littlenecks quite well with a vegetable brush.
- Bring a large stockpot of water to a boil for the linguini.
- In another pan, heat olive oil over medium high heat.
- Add shallots and crushed red pepper and sauté until shallots are softened.
- Add chopped garlic and anchovies, and saute until anchovies begin to melt into the olive oil, careful not to let garlic get too dark.
- Carefully add chopped tomatoes with their liquid.
- Stir to combine, and add dried basil and oregano.
- Cover, reduce heat to low, and simmer sauce until ready to cook clams and linguini.
- Add little neck clams to the simmering tomato sauce, stir to coat well, and cover.
- While clams begin to steam in sauce, generously salt the boiling pasta water, add linguini, and cook until al dente, (about 7 minutes).
- As clams begin to open, I remove them to a large bowl and cover, until pasta and remaining clams are cooked.
- Drain pasta, and transfer to a serving bowl.
- Top with tomato sauce and toss with chopped fresh basil.
- Finally, add cooked clams over top the pasta, still in their shells.
LINGUINI ALLE VONGOLE (LINGUINI WITH WHITE CLAM SAUCE)
This is my attempt to recreate my favorite pasta on the menu at a local Italian restaurant just outside The Woodlands, called Pallotta's Italian Grill. I think it's pretty darn close and we love it! I use the Delallo Seafoods Chopped Sea Clams that I get at my local HEB. They're tender and are in large pieces, rather than minced. I also use fresh herbs when they're growing in my garden- they make this even better, I think!
Provided by Leslie in Texas
Categories European
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, bring salted water to boil.
- Melt butter and olive oil together in large flat-bottomed saute' pan.
- Add onion, garlic,pepper flakes,oregano, basil, and parsley (if using dried herbs). If using fresh herbs, add them when you add the clams.
- Over low heat, cover pan and let mixture simmer until onions and garlic are tender. Do not let onions and garlic brown!
- Drain clams and set aside.
- Whisk in the 2 tablespoons of flour slowly, then whisk in the clam juice, lemon juice, and white wine.
- Turn heat to medium-low and simmer sauce for about 8 minutes, stirring often.( At this point you may want to add more flour to the sauce, depending on how thick you want the final product to be.).
- Cook linguini per package directions. When done, drain.
- Add clams to sauce (and fresh herbs if using them) and heat until the sauce returns to a simmer.
- Place portions of liguini into pasta bowls, top with clam sauce, top with Parmesan cheese, if desired and serve.
- A good crusty bread (garlic if you like) is a must for this to get every morsel of clam and sauce from the bowl!
- A side salad and chilled white wine are perfect to serve with this dish- enjoy!
Nutrition Facts : Calories 955.4, Fat 24.7, SaturatedFat 7.6, Cholesterol 165.3, Sodium 248.3, Carbohydrate 103, Fiber 4.1, Sugar 3.2, Protein 70.1
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- Bring a large pot of water up to a boil and season generously with salt. In a medium saucepan, sauté the garlic and chili flakes in olive oil for about 2 minutes. Add the wine, then the clams, cover and cook until they just start to open, about 5 minutes. Use a slotted spoon to remove the clams to a bowl, then cover and set aside somewhere to keep warm.
- Drain the liquid from the canned clams and add that to the pan with the bottled clam juice. Simmer and allow the liquid to reduce by half, about 5 minutes. While the sauce is reducing, drop the linguini into the boiling water, stir, and cook until al dente, about 8-10 minutes. When the pasta is 2-3 minutes away from being done, reduce the heat of the pan to low, then add the canned clams and lemon juice. Add the butter while stirring, a few pieces at a time, until fully incorporated. Taste for seasoning, and add more salt only if needed*, then stir in half of the chopped parsley.
- Drain the pasta and add it to the pot, then toss around for a few minutes to allow it to absorb all the flavors. Transfer to serving bowls and arrange the reserved clams around the outside. Sprinkle with the remaining chopped parsley and serve immediately.
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