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linguine vongole and spaghetti vongole

Vongole in italian means clams. Contrary to what may seem, a good spaghetti vongole is very easy to make. The only thing I have to say is that the spaghetti sauce recipe you will choose to accompany the pasta and clams will make all the difference here...

And this dish is always appreciated for its fanciness; that classy dish that can be a favorite for any one of these special nights' dinner.
 Linguine vongole, spaghetti vongole... it's your choice! Both pasta taste great with this recipe.  Adding a few fresh clams in their shell to the pasta really helps the vongole presentation, to make your dish even more appealing, but, let's not say this too loud: cans of clams are really all you need.







spaghetti vongole
Picture perfect alle vongole this time with mussels instead of clams...

Ingredient List:

2 small cans (about 6 ounces), chopped clams, with their juice
2 dozen,  fresh clams, in shells  (optional)
2 large garlic cloves
1 cup chopped fresh parsley
1 tbsp of dried tarragon
1 tsp of pepper
8 ounces of  no-salt or half-salted butter
1 cup of dry sherry
1 teaspoon of salt
2 tbsp of extra virgin olive oil
2 pounds of linguine or spaghetti
2 tablespoons flour
Some grated parmesan cheese for serving, as you desire
Enough butter to make this; a few tablespoons...

Preparations:

Finely chop the garlic
Finely chop the parsley

Cooking instructions:

1) First, cook the clams in 2 1/2 cups of boiling water in a closed pot; make sure you keep the water from boiling the clams for later, once the clams are ready...

2) Saute the chopped garlic and parsley with 2 ounces of butter and 2 tablespoons of extra virgin olive oil (to help prevent the butter from burning).
When the garlic is cooked, but not burnt, add 2 more tablespoons butter, the tarragon spice, the juice of the clams cans, the dry sherry and the water from boiling the clams in step 1. Now with this too fluid sauce we will thicken things up by adding the flour that we add, at this point; add more if required...

3) Cook the sauce a bit, allowing the sherry and clam juice to evaporate a bit, thus allowing all flavors to concentrate.
At this point reduce heat to medium-low, gently mix in canned clams, pepper and salt.
Cook just enough to heat clams thoroughly (no more than 5 minutes), as they will be hard if cooked too long.

Use the clams you have cooked previously and use them to garnish each plate.  Do not forget to discard all clams that didn't open after being cooked.

Follow package instructions to cook the linguine, with a bit of salt and a teaspoon olive oil.
When linguine is al dente, drain and pour into large pasta mixing bowl. Mix in clam preparation.

When preparing each plate, put a few fresh clams on top of the pasta... mmmm picture perfect linguine vongole!
Serves 4 to 6... do not forget an excellent white wine to accompany your spaghetti vongole!





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