Linguine Vongole

Linguine Vongole or Spaghetti Vongole is a classic Italian seafood recipe. This recipe will take you back to the Italian seaside. Made with fresh clams, pasta and garlicky white wine sauce. Linguine with Clams can be made for a special meal or a weeknight dinner.

What is Vongole?

Vongole in Italian, translates to clams. It's the main ingredient for Pasta alle Vongole, which means Pasta with Clams. So literal, but sounds a bit fancy in English. Vongole is often referred to this recipe with pasta, clams, olive oil and other ingredients.

Ingredients

• Fresh Clams - usually from your supermarket
• Linguine - fresh pasta always cooks quickly and is delicious
• Extra Virgin Olive Oil
• Garlic - 5 cloves
• Chili Pepper - adds spice
• Cherry Tomatoes - adds flavor
• Dry White Wine - recommend an Italian Pinot Grigio
• Fresh Parsley - adds color and flavor

Types of Clams for Pasta

The best clams for this Linguine Vongole are small sized clams. Depending where you live in the world will determine what clams are available. Don't worry about using the right clam, any small clam will be fantastic in this recipe.

• Vongola Verace - a self cleaning Italian clam, cross-cut carpet shell clam
• Littleneck or Cherrystone Clams - meaty and a bit chewy, popular in chowders
• Pipis - an Australian/New Zealand clam with strong rich flavor
• Manila Clams - meaty with a slightly sweet taste compared to other clams
• Sale Clams - what Clams are on sale in our supermarket 🤣

Cleaning Clams or Purging Clams

Most clams sold in supermarkets in Australia are de-sanded and ready to use. However, that's not always the case, especially if you dig for your own clams. Because Clams live in sand, it's only natural that they ingest sand. So you need to purge clams from sand with the methods below and brush them clean.

Vinegar Method

• Submerge clams in a 1 part vinegar and 2 part water solution for about 30-60 minutes until they spit out all the sand. You'll see it on the bottom of the bowl.
• Drain and place them in fresh water for another 30 minutes until they filter out any vinegar.
• Throw away any clams that don't close, as they are dead.

Salty Water Method

• Fill large bowl with water and add enough salt to make it salty. That's about 2 tablespoons of salt per litre (or quart).
• Place the clams in salty water for 60 minutes until they spit out sand. Remove the clams and drain and rinse the bowl.
• Repeat with new salty water until now more sand is found on the bottom of the bowl. It can take several attempts for the sand to be purged.
• Throw away any open clams that don't close, as they are dead.

White or Red Clam Sauce

There are two different ways to make Linguine with Clams, rosso (red) meaning with tomatoes and bianco (white) meaning without tomatoes. It's up to you if you want to add Cherry Tomatoes, which adds flavor and color. To keep your pasta bianco, just skip to the tomatoes.

Chili Peppers for Linguine with Clams

Traditionally, this recipe is made with Italian Peperoncino Chili Peppers. It's a generic red chili pepper that's fairly mild. However, you might not find Peperoncino Peppers, so here are so substitutions with a similar heat.

• Cayenne Pepper
• Aleppo Pepper
• Tabasco Pepper
• Birds Eye Chili - if you want it spicy
• Dried Pepper or Pepper Flakes

How to Make Linguine Vongole

1. Bring a large pot of salted water to boil. While it's heating, start prepping your vegetables. Goal is to cook your pasta, so it's ready at the same time as the cooked clams. Cook your pasta al dente as per instructions.
2. Wash and drain the clams, purge sand if necessary. Many clams are sold de-sanded. Remove clams with broken shells.
3. Sauté garlic, parsley stems, chili peppers and tomatoes.
4. Add the clams and white wine, toss together, cover with a lid and cook clams for about 4 minutes.
5. Toss Linguine through cooked clams. Add parsley and drizzle with olive oil.
6. Cook together for 1 more minute, serve immediately with crusty bread.

Tips and FAQs

• Whole Tomatoes - Cutting tomatoes in half releases juices and reduces into the pasta. Keep some cherry tomatoes whole for texture and visual appeal.
• Lemon - Squeeze juice from half a lemon over the pasta before serving.
• Pasta Water - Save ¼ cup of pasta water and mix in to keep saucy.
• Spicy - To make it spicier, keep the chili pepper seeds in and add an extra pepper
• Fennel - For extra flavor, sauté thinly sliced fennel before adding garlic and onions. It really kicks this recipe up a notch!

Can You Make Linguine Vongole in Advance

No. Pasta with Clams are best served immediately after cooking. If prepared in advance before serving, the sauce will absorb into the pasta and the clams will be chewy.

Can You Use Frozen Clams for Pasta Vongole

Yes. If you can't find fresh clams, supermarkets sell frozen cooked clams which also work. However, for this recipe I used fresh clams, which are the tastiest.

Types of Pasta for Vongole

Use long style pasta noodles when making Pasta Vongole. For this recipe, I used fresh pasta, which only took minutes to cook. The most common pastas recommended are;

• Spaghetti
• Linguine
• Vermicelli Pasta

Best Wine to Cook With Pasta

You don't need an expensive wine when you are cooking, save those for drinking. Don't spend more than $10, and make sure it's a dry wine. As this is an Italian recipe, I recommend a Pinot Grigio.

Seafood Recipes You'll Love

• Clam Chowder made with Fresh Clams
• Mussels in White Wine Sauce
• Creamy Seafood Lasagna
• Grilled Snapper

Every seafood lover will love Linguine alle Vongole. Simple and rustic Italian food ready in less than 30 minutes. This restaurant quality recipe will inspire your dinner tonight. Bon Appetit! Приятного аппетита!

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