Linguine alle vongole are the most emblematic dish of Neapolitan seafood cuisine, prepared with the vongole veraci of the Gulf of Naples for centuries. There is the version in bianco, without tomato, which is the oldest and most purist, and the version with pomodorini that became popular later. The secret is in the freshness of the clams and not overcooking them so that they maintain their marine juiciness.
Italian
Linguine alle Vongole
Linguine alle vongole in bianco with fresh clams, garlic and white wine.
- Italy
- Main course
- High protein
- Low fat
- medium
30 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 460 kcal
- Protein 24 g
- Fiber 2.5 g
- Carbohydrates 56 g
- Fat 14 g
- Sodium 580 mg
Story behind the dish
Preparation
Linguine alle Vongole is a preparation from Italy with medium difficulty. Reserve about 45 minutes in total (30 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of linguine.
- Have ready: 1 kg of fresh clams (vongole veraci).
- Have ready: 4 sliced cloves of garlic.
- Have ready: 150 ml of dry white wine.
- Have ready: 4 tablespoons of extra virgin olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Purge the clams in cold salt water for at least 2 hours…
Purge the clams in cold salt water for at least 2 hours, changing the water several times to remove sand. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Heat the oil in a large frying pan with a lid.
Heat the oil in a large frying pan with a lid, brown the garlic and chilli over medium heat. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Turn up the heat
Increase the heat, add the clams and white wine, cover and cook for 3-4 minutes until they open, discarding any that remain closed.
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Remove the clams with a slotted spoon
Remove the clams with a slotted spoon, strain the juice through a fine strainer and set aside.
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Cook the linguine 1 minute less than indicated
Cook the linguine 1 minute less than indicated, drain and add to the pan with the strained clam juice.
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Finish cooking the pasta in the pan, absorbing the juice.
Finish cooking the pasta in the pan, absorbing the juice, return the clams and mix with fresh parsley.
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Serve immediately with lemon zest and a drizzle of raw oil.
Serve immediately with lemon zest and a drizzle of raw oil.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with cherry tomatoes added to the sauce.
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