Delicious Linguine Alla Vongole Recipe
Prep: 15 minutes
Cook: 45 minutes
Yields: 4 servings
Get ready to dive into the world of Italian cuisine with a dish that will transport your taste buds to the Mediterranean coast – Linguine alla Vongole!
This mouthwatering clam spaghetti is a symphony of flavors, with layers of clam juice, canned clams, and freshly steamed clams, all harmoniously combined with a rich, herbed wine sauce.
Let’s start by pouring a thin layer of olive oil into a saucepan over medium-low heat. Add some minced onions and sauté until they’re soft and fragrant, about 5 minutes. Then, add some minced garlic and crushed red pepper, and sauté for another 30 seconds.
Next, pour in some dry white wine, bay leaves, parsley, oregano, thyme, black pepper, and salt. Increase the heat to bring the mixture to a simmer, and cook until the volume is reduced by half.
Now, stir in some bottled clam juice, plus clam juice from 3 cans of chopped clams (set the chopped clams aside for later). Reduce the heat to medium and simmer the sauce for about 20 minutes, stirring frequently, until it reaches the consistency of a sauce.
While the sauce simmers, cook the linguine pasta in a large pot of lightly salted water until it’s tender yet firm to the bite, about 11 minutes. Drain and set aside to keep warm.
Now, it’s time to steam the clams! In a pot with a steamer rack, bring some water to a boil. Steam the whole clams over medium heat, covered, stirring or shaking the pot occasionally until they open, about 5 to 7 minutes. Set aside.
Finally, let’s pull it all together! Add the chopped canned clams to the sauce and cook just until heated, about 3 minutes. If the sauce is still thin, shake the refrigerated clam juice-cornstarch slurry and pour in a little at a time, cooking and stirring until just thick enough.
Toss the linguine in the pan with the clam sauce and coat evenly. Divide the linguine onto individual plates, top with whole clams, and sprinkle with some Parmesan cheese and fresh parsley.
And that’s it! A delicious, mouthwatering Linguine alla Vongole that’s sure to impress your family and friends. Buon appetito!
Printable Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, minced
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 1/2 cup dry white wine
- 2 bay leaves
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup bottled clam juice
- 3 cans chopped clams, drained
- 12 ounces linguine pasta
- 1 dozen whole clams
- Parmesan cheese, for serving
Instructions
- 1. Pour a thin layer of olive oil into a saucepan over medium-low heat.
- 2. Add minced onions and sauté until soft and fragrant, about 5 minutes.
- 3. Add minced garlic and crushed red pepper, and sauté for another 30 seconds.
- 4. Pour in dry white wine, bay leaves, parsley, oregano, thyme, black pepper, and salt.
- 5. Increase the heat to bring the mixture to a simmer and cook until reduced by half.
- 6. Stir in bottled clam juice and clam juice from 3 cans of chopped clams (set the chopped clams aside).
- 7. Reduce heat to medium and simmer the sauce for about 20 minutes, stirring frequently.
- 8. Cook linguine pasta in a large pot of lightly salted water until tender yet firm to the bite, about 11 minutes. Drain and set aside to keep warm.
- 9. In a pot with a steamer rack, bring water to a boil and steam whole clams over medium heat, covered, until they open, about 5 to 7 minutes. Set aside.
- 10. Add chopped canned clams to the sauce and cook just until heated, about 3 minutes.
- 11. If the sauce is still thin, shake the refrigerated clam juice-cornstarch slurry and pour in a little at a time, cooking and stirring until just thick enough.
- 12. Toss the linguine in the pan with the clam sauce and coat evenly.
- 13. Divide the linguine onto individual plates, top with whole clams, and sprinkle with Parmesan cheese and fresh parsley.
0 Comment