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Linguine alla Vongole

4

50 min

Linguine alla Vongole

Linguine alla Vongole Photo 1

Time

50 min

Serving

4 persons

Calories

601

Rating

4.00★ (2)

Cuisine

Author: Victoria Buriak
This is linguine alla vongole, which is clam spaghetti, but much more fun to say. With layers of clam flavor from clam juice, canned clams, and freshly steamed clams, and a rich, herbed wine sauce, this dish is something truly special.

Ingredients

  • olive oil: 2 Tbsp (or as needed)
  • white onion: 0.25 piece (minced)
  • garlic: 2 clove (minced)
  • red pepper: 0.5 tsp (crushed)
  • dry white wine: 0.75 cup
  • bay leaves: 2 piece
  • fresh parsley: 1 Tbsp (for garnish, chopped)
  • oregano leaves: 1 tsp (fresh)
  • thyme leaves: 1 tsp (fresh)
  • black pepper: 0.5 tsp (freshly ground)
  • salt: 0.5 tsp
  • clam juice: 2 bottles (8 ounce bottles)
  • clams, drained, juice reserved: 4 cans (6.5 ounce cans, chopped)
  • cornstarch: 1 Tbsp (or as needed)
  • ounces linguine pasta: 8 piece
  • cherrystone or littleneck clams: 12 piece (fresh)
  • freshly grated Parmesan cheese: 2 Tbsp (or as needed)

Metric Conversion

Stages of cooking

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  1. Pour a thin layer of olive oil into a saucepan over medium-low heat. Add onions and sauté until soft and fragrant, about 5 minutes. Add garlic and crushed red pepper, and sauté until fragrant, about 30 seconds.
    Linguine alla Vongole Photo 2
  2. Pour in white wine, bay leaves, parsley, oregano, thyme, black pepper, and salt. Increase heat to bring mixture to a simmer; cook until volume is reduced by half.
    Linguine alla Vongole Photo 3
  3. Stir in bottled clam juice, plus clam juice from 3 cans of chopped clams (set chopped clams aside to use later in the recipe). Reduce heat to medium. Combine clam juice from remaining can of chopped clams with cornstarch in a small jar with a tight-fitting lid; place in the refrigerator to use later for thickening sauce.
    Linguine alla Vongole Photo 4
  4. Simmer sauce over medium heat, stirring frequently, until it begins to have the consistency of a sauce, about 20 minutes.
    Linguine alla Vongole Photo 5
  5. While sauce simmers, cook the pasta: bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside to keep warm.
    Linguine alla Vongole Photo 6
  6. While pasta cooks, steam the clams: In a pot with a steamer rack, bring water to a boil. Steam whole clams over medium heat, covered, stirring or shaking the pot occasionally until they open, 5 to 7 minutes. Set aside.
    Linguine alla Vongole Photo 7
  7. Now, pull it all together: add chopped canned clams to sauce; 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; cook and stir until just thick enough–the starch from the linguine will also thicken the sauce a little.
    Linguine alla Vongole Photo 8
  8. Toss linguine in the pan with clam sauce and coat evenly. Divide linguine onto individual plates; divide whole clams on top. Top with Parmesan cheese and fresh parsley.
    Linguine alla Vongole Photo 9

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