Linguine Pasta alla Vongole

In honor of Linguine Day, I’ve prepared a recipe for you: Pasta alla Vongole. There are quite a few variations of this recipe, but this one uses Linguine and Cockle (instead of Vongole).

What You Need

  • 1 kg small clams (Vongole or Cockle)
  • 1/2 a bunch parsley
  • 4 cloves of garlic
  • 250 ml white wine
  • 400 g dried pasta (spaghetti or linguine)
  • olive oil
  • fresh chilly

How To Make It

  1. Boil water in a pot. At the same time, put some olive oil in another pan and heat it up. Slice the garlic and add them to the oil. This should sit for a while.
  2. Slice the parsley stalk and roughly chop the leaves. Get your wine ready.
  3. Add the pasta to the boiling water. You’ll want to cook it al dente.
  4. About 5 minutes before the pasta is ready, add the parsley stalks and finely chopped chilly to the pan with garlic. Stir for a little, then add in the wine and the clams.
  5. The clams should start to open. You can stir them a little to help the process. Get rid of any clams that do not open.
  6. (Optional). Put half the clams aside, and remove them from the shell. This can make the plate “less crowded”. Once the pasta is cooked al dente, add it to the pan with all the clams and sprinkle the parsley leaves on top. Toss & serve! You might want to serve with bread so your guests can dip it in the delicious sauce.

    Pro tip: timing is everything. You might not get it right the first time, but keep at it.

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