Here is the best recipe for Linguine alle Vongole-Linguine with clams. Linguine alle Vongole is a very popular Naples pasta originated in the Campania region.
I find it prepared two ways, with tomatos or without.
Here is a recipe that is without and one with for your review.
About cleaning and eating clams
This recipe calls for live clams. Here are some important safety tips.
Never buy a clam that’s open or cracked.
Never eat a clam that won’t open after cooking.
Cook clams within 24 hours of purchasing.
Always brush clams clean before cooking.
LINGUINE ALLE VONGOLE IN BIANCO
- 1 lb fresh clams
- 2 oz chopped, frozen, clams
- 10 oz cooked linguine pasta
- 1 oz minced garlic
- 1½ fl oz Italian olive oil
- 2 fl oz white wine
- 2 pinch sea salt
- 2 pinch fresh ground black pepper
- ¼ pinch crushed red pepper flakes
- ¼ pinch dried oregano ( I prefer Mexican oregano as opposed to Turkish)
- 1/8 tsp fresh thyme
- ½ or a large fresh lemon squeezed
- 1/4 cup fresh chopped Italian parsley
- 2 large fresh basil leaf
- ¼ oz minced Italian anchovy
- 6 fl oz homemade or organic chicken stock
- Cook your pasta al dente.
- Pour your olive oil into a large, wide pan so that it coating the bottom and heat the oil, but not until it is smoking we don’t want to burn the garlic!
- Saute the garlic and sauté until golden.
- Add the live clams and white wine.
- Put the lid on the pan and steam the clams shaking occasionally until they open.
- Throw away clams that don’t open.
- Drain the Linguine and put it in the pan with the steamed clams and wine. Reduce the heat to simmer.
- Add the remaining ingredients to the pan.
- Season with salt and pepper to taste and toss until the pasta is well coated with sauce.
- Add another tablespoon of olive oil if you like or mount with a 1/2 tablespoon of butter.
- Top with chopped parsley and a chiffonade of basil.
LINGUINE WITH CLAMS IN TOMATO SAUCE
(A general rule is that dry pasta doubles in weight so 1 pound of pasta would make 32 oz cooked. So this would be 4 – 8 oz portions of pasta.)
- 1 pound dry Linguine
- Italian olive oil
- 3/4 ounce of fresh minced garlic
- 2 pounds live clams
- 8 ounces diced fresh or San Marzano Plum tomatoes
- 8 ounces canned, shelled clams, thoroughly rinsed
- 4 fluid ounces bottled clam broth
- 1/2 cup fresh chopped Italian Parsley
- sea salt and fresh ground black pepper to taste
- Cook your pasta until it is al dente.
- Pour olive oil into a large, wide pan so that it barely covers the bottom and heat the oil.
- Add the garlic and sauté until golden brown. Be careful not to burn the garlic.
- Add the live clams and diced tomatoes.
- Put the lid on the pan and cook for about eight minutes. Shake the pan every minute or so to help the clams open. Throw out those that don’t.
- Drain the Linguine and put it in the pan with the live clams and tomatoes.
- Reduce the heat to low.
- Add the canned clams and clam broth to the pan.
- Season with salt and pepper to taste and toss until the pasta is well coated with tomatoes and oil.
- Add another tablespoon of olive oil or mount with a tablespoon of whole unsalted butter if you like.
- Sprinkle with chopped parsley and fresh chopped basil.