- Home
- Recipes
- Fish and seafood
- Linguine alle vongole
Linguine alle vongole
- Rosie Birkett
Save recipe
Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
plus soaking
0 reviews
loading...
Get 5 months for £5 when you subscribe today
The crunchy, chilli-laced pangrattato adds an extra kick to the salty, gloriously glossy sauce made from emulsified clam juice and extra virgin olive oil
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Oysters grilled with garlic breadcrumbs
A star rating of 0 out of 5.0 ratings
Mussels with chorizo and tomatoes
A star rating of 0 out of 5.0 ratings
Ciabatta
A star rating of 4.4 out of 5.3 ratings
Try our linguine alle vongole recipe, then check out clams in garlic butter with parsley soda bread, garlic chilli clams on sourdough toast and our drunken clams with chorizo. Plus, discover more linguine recipes.
How to make the perfect linguine alle vongole: cook's tips
- The crucial thing with this recipe is to get all the ingredients prepped, chopped and ready to go before you start, as it’s all going to come together really quickly
- Make sure you warm serving bowls or plates, too, before you start cooking
Linguine alle vongole recipe
Ingredients
Nutrition
-
1kg medium clams
cleaned (e.g. Palourdes)
-
450g linguine
-
5 tbsp extra virgin olive oil
-
4 garlic cloves
thinly sliced
-
20g flat leaf parsley
stalks and leaves separated and finely chopped
-
1 medium red chilli
sliced
-
250ml white wine
PANGRATTATO
-
3 tbsp olive oil
-
3 thick slices stale sourdough or crusty bread
blitzed to coarse breadcrumbs
-
¼ tsp chilli flakes
Nutrition: per serving
- kcal936
- fat27.1g
- saturates3.7g
- carbs108.8g
- sugars4.3g
- fibre8.2g
- protein5.1g
- salt4.3g
Ad
Method
-
step 1
A couple of hours before you’re going to cook, put the clams in a bowl of cold water under a gently trickling tap for half an hour – this will encourage them to give up their grit. Before you’re about to start cooking, drain, rinse and check for any broken shells, discarding any of these.
-
step 2
To make the pangrattato, heat the olive oil in a heavy-based frying pan, then add the breadcrumbs and chilli. Fry, stirring constantly, for 8 mins or until deeply golden and crispy. When the crumbs are crispy and dry, scrape them into a bowl.
-
step 3
Bring a large pan of water to the boil and salt it really well. Cook the linguine for 5-6 mins or until al dente – you’re going to make the clam sauce while the linguine cooks, so get your skates on!
-
step 4
Heat the olive oil in a wide, lidded, heavy-based frying pan or shallow casserole and cook the garlic, parsley stalks and chilli, stirring, for a couple of minutes, just to take the edge off the garlic but not brown it. Add the clams, tossing in the oil, followed quickly by the wine, which will bubble up and meld with the clam juice and oil. Cover with a lid and cook, shaking the pan constantly for 4-6 mins to get all the clams over the heat, until the clams are opening. Pluck out as many shells as you can in this time, as the sauce reduces. You want to keep about half of the shells in there with the pasta.
-
step 5
Once the pasta is just al dente, drain it (reserving a little of the cooking water) and add into the pan along with the clams and a splash of the pasta water. Shake to emulsify, then toss in the parsley leaves. Turn off the heat and cover with the lid, allowing the pasta to soak up the sauce for a couple of minutes while it finishes cooking. Transfer to a large, warmed serving bowl or individual bowls and serve at the table with finger bowls, a big bowl for the shells and the pangrattato to scatter over.
Discover more recipes with clams.
Authors
Rosie Birkett
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue