Linguine with Vongole
6 servings
10 minutes
Linguine with vongole is an exquisite dish embodying the harmony of Italian and French cuisines. Originally popular in Italian coastal regions, it gained recognition among gourmets worldwide. Tender clams infused with garlic, parsley, and white wine create a refined taste with a marine accent. The slight heat of red pepper adds zest to the sauce, while creamy olive oil harmoniously unites all ingredients. The thin linguine pasta perfectly absorbs the rich sauce, making each bite juicy and aromatic. This dish is ideal for a cozy dinner with a glass of white wine, and its lightness makes it a great option for summer evenings. Linguine with vongole is not just pasta; it's a gastronomic journey to seaside flavors filled with subtle yet expressive tastes.
1
Add linguine to a large pot of boiling salted water. The cooking time is indicated on the package, usually four to six minutes, but be sure to check so you don't overcook the pasta or eat it raw.
- Salt: to taste
- Linguine Pasta: 500 g
2
Meanwhile, heat a large deep skillet. Heat it well, then pour in olive oil and add the shells, thinly sliced garlic, and chili flakes. Fry everything for about a minute, then sprinkle with chopped parsley and a pinch of flour to slightly thicken the sauce.
- Olive oil: 100 ml
- Venus shells (vongole): 1 kg
- Garlic: 3 cloves
- Red pepper flakes: pinch
- Parsley: 20 g
- Wheat flour: pinch
3
Just add wine and cook the shells until they open. Then mix in the drained pasta, fry for another minute — and serve immediately.
- White wine: 100 ml
- Linguine Pasta: 500 g