Linguine Vongole (Linguine with fresh Clam Sauce) Apart from the linguine and clams, this linguine pasta alle vongole recipe has very few other ingredients. In fact, most versions contain nothing more than garlic, peperoncino (Italian red chili pepper), white wine, olive oil and parsley. For this linguine alle vongole I use both fresh clams (little necks) and canned ones.

Ingredients of Linguine Vongole (Linguine with fresh Clam Sauce)

  1. Prepare 3 dozen of live little neck clams.
  2. You need 1 lb of Linguine pasta.
  3. Prepare 1 head of fresh garlic.
  4. Prepare 3 cup of pino grigio white wine.
  5. It's 1 tsp of salt.
  6. You need 1 tsp of butter.
  7. It's 1 tbsp of fresh parsley.
  8. You need 1/4 tsp of crushed red pepper flakes.
  9. It's 1/2 tbsp of dried oregano.
  10. It's 2 tbsp of olive oil.

Linguine Vongole (Linguine with fresh Clam Sauce) instructions

  1. Start to cook pasta in boiling salted water until Aldente.
  2. Rinse & scrub clams in fresh water..
  3. Chop & mince whole head of garlic.
  4. Add olive oil to pot on medium heat & cook garlic until clear (do not burn) & add white whine & reduce until alcohol cooks off, about 5 minutes simmering..
  5. Add salt & oregano.
  6. Add clams to pot & cover. Let simmer until clams start to open & then add butter..
  7. Once all the clams are fully open add the cooked pasta & let cook for another minute (discard any clams that did not open)..
  8. Plate and garnish with chopped parsley & crushed red pepper flakes..

Cook until liquid is reduced by half. When the linguine is al dente and the sauce is reduced, add the pasta directly to the sauce. Cook and toss until the pasta is coated with the sauce. Pasta With White Clam Sauce or Pasta Vongole. Just prior to adding the cooked linguini into the sauce, add the.

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