Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, linguine al vongole. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

In this episode I will show you step-by-step how to cook Linguine Alle Vongole the way I was taught in Italy. In this classic pasta dish, linguine is tossed with clams, garlic, white wine, and lemon, for a light and. This linguine pasta alle vongole is my Sicilian hubby's version of pasta with clams, the iconic Neapolitan seafood pasta dish loved by so many! Sweet clams & white wine. "During a fantastic post-graduation summer in Milan, where Amanda set off (portfolio in hand) to find a job in the fashion industry.

Linguine al Vongole is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Linguine al Vongole is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook linguine al vongole using 9 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Linguine al Vongole:

1. Make ready 2 lbs clams
2. Get 1/2 lb shrimp, shelled
3. Make ready 3 Tbsp olive oil
4. Get 3 cloves garlic, minced
5. Make ready 1/4 tsp hot pepper flakes
6. Prepare 1/2 cup white wine
7. Prepare 2 Tbsp butter
8. Get black pepper and salt
9. Take 1/4 cup parsley, chopped

Ajouter à mes carnets. la recette Linguini alle vongole. Easy Linguine with Clam Sauce (Linguine con Vongole). Look for the smallest clams you can find. The small clams are sweeter and make a better match for the mouthfuls of twirling pasta.

Steps to make Linguine al Vongole:

1. Scrub the clams in cold water to remove sediment on the outside
2. Purge the clams by submerging them in 2 qts of cold water with 6 Tbsp of salt for ~30 min.
3. Bring a salted pot of water to boil
4. In a separate pot or large skillet over medium heat, add the oil, garlic, and hot pepper flakes. Saute until the garlic just begins to color
5. Add the wine to the pan
6. Add the clams to the pan and cover.
7. Checking every minute or so, remove the clams that have opened to prevent them from over cooking
8. When the last few clams are remaining, add the shrimp and poach until pink, continuing to remove the opened clams. Remove the sauce from the heat.
9. Remove the clams from the shells and lightly chop along with the shrimp
10. Boil the pasta in a less amount of water. You'll need the starchy pasta water to help thicken the sauce
11. Bring the sauce back to a boil, and add the butter and a 1/4 cup of pasta water and whisk until incorporated. Season your sauce with black pepper, but dont salt it. The sauce should be salty enough from the purged clams and the pasta water.
12. Drain the pasta and add it to the sauce and mix
13. Add the reserved chopped seafood and the parsley. Plate with a drizzle of fresh olive oil and a touch of finishing salt (i used smoked salt).

Look for the smallest clams you can find. The small clams are sweeter and make a better match for the mouthfuls of twirling pasta. Serve over hot linguine with freshly ground black pepper. I also like a little grated parmesan tomato sauces, pastes, fresh tomatoes.last time I had linguine alla vongole done this way was in florence. Le linguine al nero di seppia sono un classico primo piatto di pesce: la pasta viene condita con un gustoso sugo di seppie e con il loro nero.

So that’s going to wrap this up for this exceptional food linguine al vongole recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!