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

Gnocchi di zuccaPotato and roasted pumpkin gnocchi

Gnocchi is a firm favourite of the ladies in my life – my wife and my daughter Mia. Rather than just preparing the traditional plain gnocchi with a tomato-and-cheese-based sauce all the time, I wanted to try and create gnocchi that had so much flavour in their own right that a sauce wasn't even needed. This is what I came up with. I have also tried replacing the pumpkin with butternut squash,...

4

Serves

9

Ingredients

Potato

Main Ingredient
View Recipe

Zuccotto panettone e MarsalaPanettone, Chocolate and Marsala

This is such an impressive-looking dessert and makes a great end to any kind of meal. You can be as creative as you like in flavouring the cream. In previous experiments I have mixed it with fruit, chocolate bits and pieces of marshmallow, but frankly I prefer this simpler version.

8

Serves

8

Ingredients

Chocolate

Main Ingredient
View Recipe

Fusili con ragu di coniglioPasta with Rabbit Ragu

This recipe is very different and worth a try. The flavours are unique compared to what you and your family are probably used to and it really is a wonderful, rich way to make a ragù. Please, whatever you do, don’t just throw away the discarded vegetables. Place them in a saucepan with some passata (sieved tomatoes) and heat it through; then you have created a sauce that can be used to top fish...

4

Serves

15

Ingredients

Rabbit

Main Ingredient
View Recipe

Ciambelline al limone e vino biancoLemon & White Wine Biscuits

A speciality of northern Italy, these delicious biscuits are often served as an Easter treat. I have tried them with red wine and they work well too. If you have any biscuits left over, store them in an airtight container – they will last up to a week. Serve with a dessert wine.

7

Ingredients

Lemon

Main Ingredient
View Recipe

Rigatoni all’Arrabbiata con SalmoneRigatoni in Spicy Tomato and Salmon Sauce

Arrabbiata means 'angry' in Italian, and I guess they used it to name this dish because of the heat of the chilli peppers in the sauce. The spicier the better for me, but be careful in Italy when asking for this traditional dish to be extra spicy – they will take you at your word. In this recipe the rigatoni can be replaced with penne or any other pasta shape, if you prefer. Just get cooking –...

4

Serves

8

Ingredients

Salmon

Main Ingredient
View Recipe

Insalata di Pollo e ChorizoChicken and Chorizo Salad With Beans and Rocket Leaves

Every now and then I go on a health kick and watch what I eat, especially in the evenings. However, there are only so many salads you can have before you start to get a bit bored, especially during the winter months – but this is an amazing option: filling, delicious and incredibly good for you but at the same time it won’t leave you feeling hard done by, unlike some salads.

4

Serves

11

Ingredients

Chicken

Main Ingredient
View Recipe