Linguine with Clam Sauce Recipe (Pasta Alle Vongole)
You will absolutely love this very easy-to-make Linguine with Clam Sauce recipe that has homemade pasta in a delicious garlicky clam sauce
finely minced cloves of garlic
peeled and small diced shallot
fresh rinsed clams
canned whole clams in juice
canned chopped clams in juice
small bunch finely minced fresh parsley
fresh or dried pasta
sea salt and fresh cracked pepper to taste
Add the olive oil to a large rondeau or frying pan over low heat and stir in the garlic and shallots and cook for 1 minute.
Place in the fresh clams and stir until combined. Place on a lid and cook for 6-8 minutes or just until the clams begin to open.
Next, deglaze with the wine and turn the heat to medium-high to high heat and cook for 3-4 minutes to reduce the amount of wine, and until the clams are completely opened up.
Turn the heat to low and add in the canned clams, salt, pepper, and ¾ of the chopped parsley and cook for 1 to 2 minutes. Set aside.
Add the pasta to a large pot of boiling salted water and cook until al dente.
Strain the noodles and toss with the clam’s saucepan.
Serve with optional grated parmesan cheese, red pepper flakes, and remaining chopped parsley.
This recipe is meant to be eaten as soon as it is done cooking.
How to Reheat:
Add your desired amount to a pan over low heat and heat up until warm. You may need to add in a little bit of water or chicken stock to reconstitute.
How to Store:
Place covered in the refrigerator for up to 3 days. This recipe will not freeze well.
You should definitely use
Fresh Pasta Dough Recipe, but if not, you can easily swap out for dried.
I personally like to
use an Italian white wine like Pinot grigio, but other great wines you could use are chardonnay or sauvignon blanc.
Chef Billy Parisi
© 2022 Chef Billy Parisi