Ingredients with Measurements:
- 1 pound linguine pasta
- 2 pounds fresh clams, scrubbed and cleaned
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or Dutch oven with lid
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, according to package instructions. Drain and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
3. Add the clams to the skillet and pour in the white wine. Cover with a lid and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
4. Remove the skillet from heat and add the cooked linguine to the skillet with the clams and sauce. Toss to combine.
5. Season with salt and pepper to taste and sprinkle with chopped parsley.
6. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Cook the linguine in boiling water and cook the clams over medium heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 550
- Fat: 14g
- Carbohydrates: 77g
- Protein: 28g
Substitutions for ingredients:
- You can use spaghetti or fettuccine instead of linguine.
- If you don't have fresh clams, you can use canned clams.
Variations:
- Add chopped tomatoes or tomato sauce to the sauce for a different flavor.
- Add chopped bacon or pancetta for a smoky flavor.
- Add chopped mushrooms for an earthy flavor.
Tips and tricks:
- Make sure to scrub and clean the clams thoroughly before cooking.
- Use a large skillet or Dutch oven with a lid to cook the clams.
- Discard any clams that do not open after cooking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the linguine con vongole in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the linguine con vongole in individual bowls or on a large platter.
- Garnish with additional chopped parsley.
Garnishes:
- Chopped parsley
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the clams are not opening during cooking, make sure the skillet is covered and the heat is not too high.
Food safety advice:
- Make sure to discard any clams that do not open after cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Linguine con vongole is a traditional Italian dish that originated in Naples.
Flavor profiles:
- Salty, briny, garlicky, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish.
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Region: Italian