Linguine with Clams
Linguine with clams are a true Italian classic, a seafood pasta offering you the full flavors of the sea.
Equipment
- 1 large saute pan or other wide & deep skillet
Ingredients
- 500 grams clams veraci, littleneck, manila or cockles
- 250 grams Linguine
- 150 ml dry white wine
- 1-2 Italian Peperoncini chilis or 1 fresh one
- 10 tbsp olive oil
- 1 handful fresh parsley
- 2 cloves garlic
- 1 pinch salt & pepper
Instructions
Wash, purge and check the clams
- Wash the clams on the outside under running water and remove any sand. To purge the inside of the clams, put them in a bowl of cold, generously salted water. Put the bowl in the fridge for an hour. The clams will start to spill out snad and grit. Repeat with new water 1-2 times if necessary.500 grams clams
- Now let the clams drop one by one of a countertop or other hard surface. Remove all clams that have a cracked shell and also the ones that are wide open, not closing when tapping them.
Cooking the Clams
- Separate the parsley leaves from the stems and put them aside for later. Cut the stems into smaller parts and give half of the garlic cloves a quick crush with your knife. For the dried chilis, just roughly chop them.1 handful fresh parsley, 2 cloves garlic, 1-2 Italian Peperoncini chilis
- Put a large and deep saute pan on medium heat, add half of the olive oil so as the garlic, parsley stems and chilils. Fry them for 1-2 minutes and then add the clams and turn up the heat. Now add the white wine and close the pan with a lid.10 tbsp olive oil, 150 ml dry white wine
- Cook the clams for 4-5 minutes or until the majority of them opened. Depending on the type of clam you use, the cooking time could be longer or shorter. Be sure to shake the pan a little from time to time. When the clams are done, turn off the heat.250 grams Linguine
- Remove all unopened clams and also the parsley stems. Now filter the clam broth through a sieve and keep both, clams and juice seperately for later.
Cooking the Linguine
- Now cook the Linguine in salted water only half way through or about 4min less than mentioned on the package. The paste will finish cooking in the clam broth later.
- Finely chop the second half of the garlic cloves so as the parsley leaves. Put the large sauté pan or skillet to medium-high heat again and add the remaining olive oil. Now add the garlic and add the pasta with a slotted spoon a few seconds later. Be careful not to burn the minced garlic.Now add the lovely smelling broth from the clams and cook the paste for about 3 more minutes or until al dente. Also add a little from the starchy pasta water.
- When the pasta is ready, add the clams again so as most of the chopped parsley. Give the pasta a pinch of pepper and salt and mix well together.1 pinch salt & pepper
Serving the Linguine alle Vongole
- Arrange the pasta directly onto the indiviudal plates or on a large pasta plate. Garnish with the remaining parsley and sprinkle with some olive oil.Now enjoy that fantastic portion of seafood pasta you just created.
Video
Nutrition
Serving: 350g
