Linguine Con Le Vongole Recipe

Name: Linguine Con Le Vongole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dry linguine; 1/4 cup extra-virgin olive oil, plus more for serving; 4 garlic cloves, slivered; 1/4 teaspoon red pepper flakes; 2 pounds littleneck or Manila clams, scrubbed and rinsed well; 3/4 cup dry white wine, such as Pinot Grigio; 1 lemon, juiced; 3 tablespoons unsalted butter; Sea salt and freshly ground black pepper; 2 handfuls fresh flat-leaf parsley, finely chopped; 2 tablespoons lightly toasted and fried bread crumbs (optional)

Servings: persons

1 pound dry linguine
1/4 cup extra-virgin olive oil, plus more for serving
4 garlic cloves, slivered
1/4 teaspoon red pepper flakes
2 pounds littleneck or Manila clams, scrubbed and rinsed well
3/4 cup dry white wine, such as Pinot Grigio
1 lemon, juiced
3 tablespoons unsalted butter
Sea salt and freshly ground black pepper
2 handfuls fresh flat-leaf parsley, finely chopped
2 tablespoons lightly toasted and fried bread crumbs (optional)

1
["Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.", "", "", "Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian ""al dente."") Drain the pasta well.", "", "", "Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.", "", "", "Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving."]

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound dry linguine, 1/4 cup extra-virgin olive oil, plus more for serving, 4 garlic cloves, slivered, 1/4 teaspoon red pepper flakes, and more.

Yes, Linguine Con Le Vongole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine Con Le Vongole

How did you like this recipe?

Frequently Asked Questions