Recipe courtesy of Marc Murphy
Recipe courtesy of Marc Murphy
Watch how to make this recipe.
Linguine con Vongole
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- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 316
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 21 g
- Cholesterol
- 10 mg
- Sodium
- 430 mg
Linguine con Vongole is one of those pasta dishes that you can find basically anywhere in coastal Italy. Mysteriously, in the States, it is often presented cloaked in a tomato-based sauce, not how you'd find it in Italy (though they might throw in a handful of fresh chopped tomatoes at the end). The pasta and clams come generously brothy, and I love to fai la scarpetta (sop up the sauce with a piece of bread).
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 316
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 21 g
- Cholesterol
- 10 mg
- Sodium
- 430 mg
Ingredients
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Directions
- Fill a large pot with water and add enough salt so the water tastes like seawater, and bring to a boil. Add the pasta and cook according to the directions on the package until 2 minutes shy of al dente.
- Meanwhile, heat the olive oil over medium heat in a large saute pan until shimmering. Add the garlic and cook, stirring, until golden, about 1 minute.
- Add the cockles, red pepper flakes and white wine and shake to combine. Cover and cook until the cockles open, 4 to 5 minutes. Remove the lid and discard any cockles that haven’t opened (those are dead).
- Drain the pasta and add it to the pan with the cockles. Cook, tossing to combine, until the pasta is al dente and absorbs some of the clam juices.
- Add the butter and parsley and shake the pan to combine.
- Season to taste with salt and black pepper and serve immediately with slices of bread on the side to sop up the juices in the bowl.
