Vongole Recipe – Eats Now

Name: Vongole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 littlenecks; 1 pkg linguine; 1 teaspoon anchovy paste; 2-6 cloves garlic (depending on how much you like...i like a lot!); 1 cup dry white wine; 1 cup clam juice; olive oil to saute garlic; couple pinches of crushed red pepper; salt and pepper; chopped parsley; good parm cheese

Servings: persons

12 littlenecks
1 pkg linguine
1 teaspoon anchovy paste
2-6 cloves garlic (depending on how much you like...i like a lot!)
1 cup dry white wine
1 cup clam juice
olive oil to saute garlic
couple pinches of crushed red pepper
salt and pepper
chopped parsley
good parm cheese

1
chop or press garlic cloves and set aside
2
cook pasta in salted water until al dente or just under...don't overcook
3
when pasta is done, drain and reserve some cooking liquid, set aside
4
meanwhile, saute garlic in a little olive oil just for a minute
5
add anchovy paste, crushed red, salt and pepper to taste and saute a bit more making sure garlic doesn't burn
6
add wine and clam juice. you can also just use wine or just clam juice, or a little less of each. My quantities are on the high end so as to have enough sauce for all that pasta!
7
add rinsed littleneck clams and bring temp to med/med-high and cover for 7 minutes...no peeking!
8
If you cooked the pasta under, you can give it a toss with the hot necks and sauce, otherwise I plate the pasta first, and when the clams are done i place 6 around the outer edges of the pasta bowl, then pour sauce over pasta. Garnish with parsley and fresh grated parm chz

kcal

Calories

Carbs

Protein

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: 12 littlenecks, 1 pkg linguine, 1 teaspoon anchovy paste, 2-6 cloves garlic (depending on how much you like...i like a lot!), and more.

Yes, Vongole falls under the Seafood 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.

Vongole

How did you like this recipe?

Frequently Asked Questions