Linguine Con Vongole With Peas Recipe

Name: Linguine Con Vongole With Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dry linguine; ¼ cup extra-virgin olive oil; 4 garlic cloves, sliced; ¼ teaspoon red pepper flakes; 2 lbs clams, scrubbed and rinsed well; ¾ cup dry white wine; ¾ cup clam juice (of your choice, can use crab) or 1 cup seafood stock (of your choice, can use crab); 1 lemon, juiced; 12-⅔ cup peas; 3 tablespoons unsalted butter; salt; black pepper; olive oil, extra virgin

Servings: persons

1 lb dry linguine
¼ cup extra-virgin olive oil
4 garlic cloves, sliced
¼ teaspoon red pepper flakes
2 lbs clams, scrubbed and rinsed well
¾ cup dry white wine
¾ cup clam juice (of your choice, can use crab) or 1 cup seafood stock (of your choice, can use crab)
1 lemon, juiced
12-⅔ cup peas
3 tablespoons unsalted butter
salt
black pepper
olive oil, extra virgin

1
Prepare the sauce while the pasta is cooking to so that the linguine will be ready when the sauce is almost done.
2
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes.
3
Do not over cook - al dente.
4
Drain the pasta well.
5
Heat the olive oil over medium flame in a deep pan with a lid.
6
Add the garlic and red pepper flakes; saute for about a minute.
7
Add the clams, wine, clam juice and lemon juice.
8
Cover and cook until clams are just opened shaking perodically, about 5 minutes.
9
Discard any that have not opened.
10
Remove the clams and cover the clams with foil to keep warm.
11
Increase the heat to medium high and reduce the sauce a bit, about 1-2 minute.
12
Add the peas to the pan and heat for 1-2 minute.
13
Add the hot, drained linguine to the pan; add the butter and season with salt and pepper.
14
Toss the pasta for a minute or two so linguine takes in some of the sauce.
15
Divide evenly on the plates and place clams on top.
16
Drizzle olive oil to your taste.

610

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 13 ingredients. The key ingredients include: 1 lb dry linguine, ¼ cup extra-virgin olive oil, 4 garlic cloves, sliced, ¼ teaspoon red pepper flakes, and more.

Yes, Linguine Con Vongole With Peas 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 Vongole With Peas

How did you like this recipe?

Frequently Asked Questions