From My Kitchen To Yours...
All Word Recipes

Linguine Alle Vongole

Linguine Alle Vongole. This classic Italian pasta dish combines delicate linguine with the briny sweetness of fresh clams, all enveloped in a garlicky, white wine sauce. It’s a recipe that sings of the sea and brings a touch of Mediterranean magic to your table.

Résumé of the Recipe: Linguine Alle Vongole is a simple yet sophisticated dish that showcases the natural flavors of fresh clams and a few other key ingredients. The combination of garlic, white wine, and parsley creates a sauce that perfectly complements the tender clams and al dente linguine. Ready in under 30 minutes, this dish is ideal for both weeknight dinners and special occasions.

Exciting Story: The first time I made Linguine Alle Vongole was during a vacation in a small coastal town in Italy. Inspired by the fresh seafood available at the local market, I decided to recreate this classic dish for my family. As the clams simmered in the garlicky wine sauce, the kitchen filled with an intoxicating aroma that hinted at the flavors to come. When we finally sat down to eat, each bite was a revelation of tender pasta, succulent clams, and a perfectly balanced sauce. It quickly became a family favorite, evoking memories of that beautiful Italian summer every time we make it.

Why This Linguine Alle Vongole?

Selling Points:

  • Authentic Italian Flavor: Brings the taste of Italy to your home kitchen.
  • Quick and Easy: Ready in under 30 minutes, perfect for busy evenings.
  • Elegant and Delicious: A sophisticated dish that’s sure to impress guests.

Ingredients:

  • 12 oz linguine pasta
  • 2 cups freshly shucked clams (or canned)
  • 3 cloves garlic, minced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup white wine
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper, to taste
  • Grated lemon zest, optional

Instructions:

  1. Cook linguine al dente, then set aside.
  2. In a large skillet, sauté garlic and cherry tomatoes in olive oil until tender.
  3. Add clams, white wine, and parsley. Simmer until clams open.
  4. Combine cooked linguine and clam mixture. Season with salt, pepper, and lemon zest (if using).
  5. Serve immediately, garnished with additional parsley and lemon wedges.
Share via
Send this to a friend