Linguine Vongole e Vino Bianco
Linguine with Clams and White Wine

About This Recipe

Are you looking for a delicious clams recipe with a difference? If you are, you’ve found it! Here’s my linguine with clams and white wine for you to enjoy.

I absolutely love this recipe, so much so I would say it’s my favourite in this chapter. I lived on freshly landed seafood when I was a young boy and miss it hugely.  This was, and still is, number one for me. It’s so easy and yet you really feel that you have been spoiled when someone makes it for you. Please be careful when making the sauce and ensure that you do not stir the clams too vigorously or you run the risk of breaking bits of the shell into the sauce.

TwitterFacebook

4

Serves

9

Ingredients

Clams

Main Ingredient

Pasta Recipes, Meat-Free Recipes

Type

Ingredients

  • 700g fresh clams in their shells
  • 50ml dry white wine
  • 8 tablespoons extra virgin olive oil
  • 3 garlic cloves, peeled and sliced
  • ½ teaspoon dried chilli flakes
  • 15 cherry tomatoes, halved
  • 4 tablespoons freshly chopped flatleaf parsley
  • 500g linguine
  • to taste salt

Weight Converter

Found in This Book

Feast your eyes on the finest linguine with clams and white wine! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Bring 5 litres of water to the boil in a large saucepan with 1½ tablespoons of fine salt.

Wash the clams under cold running water, discarding any broken ones and any that do not close when tapped firmly.

Put a large saucepan over a high heat, carefully add the clams and pour over the wine. Cover with a lid and cook for 3 minutes until they have opened. Discard any that remain closed. Tip into a colander placed over a large bowl and set aside, reserving the cooking liquor.

Pour the oil into the same saucepan in which you cooked the clams and gently fry the garlic for 1 minute until it begins to sizzle. Add the chilli, tomatoes and parsley and pour in the reserved liquor from the clams. Cook over a medium heat for 5 minutes. Season with salt.

Meanwhile, cook the pasta in the boiling water until al dente. To get the al dente perfect bite, cook the pasta for 1 minute less than instructed on the packet and always keep the pan uncovered. A good-quality dried pasta will take 8–10 minutes to cook.

Once the pasta is cooked, drain and tip back into the same saucepan in which you cooked it.

Pour over the sauce, add the clams and very gently stir together over a low heat for 30 seconds allowing the sauce to thicken and coat the pasta evenly. Serve immediately.

Once you’re done, simply sit back and enjoy your linguine with clams and white wine and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Shell Pasta with Peppers, Sun-Dried Tomatoes and Pine Nuts

View Recipe

Next Recipe

Turkey Saltimbocca with Sage and Parma Ham

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Fragole, Amaretto e MandorleStrawberries and Almonds with Amaretto Liqueur and Greek Yoghurt

Strawberries are on sale in supermarkets all year round but more often than not, the flavour isn't good unless they are in season. This recipe is perfect for those months when the berries are lacking their full taste and sweetness, as the Amaretto and honey add that extra something the fruit needs. This is a lovely refreshing dessert that will look really impressive if served in cocktail glasses.

4

Serves

6

Ingredients

Strawberries

Main Ingredient
View Recipe

Risotto con porri, Taleggio e pinoliLeek, Taleggio and Pine Kernel Risotto

Leeks make a fantastic alternative to onions, and yet many people only use them in soups. I got inspiration for this recipe while I was in Siena; I was served a bowl of leeks, cheese, nuts and sausages (which is also a great sauce for pasta) and I wanted to try and incorporate the same flavours in a risotto. I have left this as a vegetarian option, but by all means add in some cooked pancetta...

4

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Zucchine e TartufoCourgettes with Truffle and Mint Dressing

This recipe sums up what this book is all about – minimum effort, maximum satisfaction! If you cannot find fresh truffles you can always use truffles preserved in jars or even truffle-flavoured olive oil.

4

Serves

7

Ingredients

Vegetables

Main Ingredient
View Recipe

Tagliatelle PrimaveraSpicy Tagliatelle With Peppers, Courgettes, Red Onions And Thyme

I never want to hear from anyone that it's hard to cook for a vegetarian. I know if you are a meat lover it can be annoying but there are some amazing pasta dishes out there that you can cook and this is one of them. Peppers, courgettes and onions are a great combination of vegetables and with a small punch of chilli, make this meal delicious. You can substitute fettuccine instead of tagliatelle if...

4

Serves

9

Ingredients

Vegetables

Main Ingredient
View Recipe

Scaloppine di maiale al pesto di salviaPork Loin with White Wine and Sage Pesto

4

Serves

8

Ingredients

Pork

Main Ingredient
View Recipe

Involtini di melanzane ripieni di uva passa, capperi e nociRolled Aubergines With Raisins, Capers & Walnuts

Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking. Stuffing sliced aubergines with cheese, breadcrumbs and other goodies is a particularly popular way of serving them. Feel free to be creative with your fillings – this recipe is not about precision. Choose the heaviest aubergines you can find and cut just before...

4

Serves

15

Ingredients

Vegetables

Main Ingredient
View Recipe