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Linguine alle Vongole
Bring simple sophistication to your table this season with this Linguine alle Vongole recipe - a simple yet elegant dish that’s all about fresh ingredients and bold flavour.
- Serves: 4
- Time: 1 hour
- Difficulty: Easy
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Sweet, briny clams are tossed with al dente pasta, garlic, chilli, white wine, and a splash of lemon for a special and satisfying plate that’s a refreshing change from the usual Christmas fare. Perfect for impressing guests without the fuss during hosting season.
- Step 1Rinse the clams, then salt and leave for an hour in a colander. Rinse again and drain well.
- Step 2Cook the linguine until al dente in salted, boiling water.
- Step 3Meanwhile, add the olive oil with half the butter to a large deep set frying pan, add the garlic and chilli to soften for a few minutes over a medium heat. Add the clams and turn up the heat.
- Step 4Pour in the wine, lemon zest and juice, cover the pan with a lid and leave for a few minutes. Most of the clams should open in the heat. Discard any that remain closed.
- Step 5Drain the linguine, reserving some pasta water, then add the pasta to the pan with the remaining butter and the reserved water. Toss until silky, then stir through the chopped parsley. Season well and serve.
- 500g small clams
- 350g linguine
- 40g butter
- 2 tbsp extra virgin olive oil
- 3 cloves of garlic, crushed
- 1 red chilli, finely chopped
- 100ml white wine
- 30g flat-leaf parsley
- Zest and juice of 1 lemon
If you're looking for more pasta recipes, check out our Carbonara for Two or our Creamy Butternut Squash Pappardelle with Pancetta and Sage recipe.
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This Italian seafood pasta is always a hit with guests. Quick to prepare and loved by everyone, linguine with clams is simple food at its best.
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