Best 7 Linguine Con Le Vongole Recipes

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In the realm of Italian seafood cuisine, Linguine con le Vongole reigns supreme, captivating taste buds with its symphony of flavors. This delectable dish marries the briny essence of tender clams, the delicate touch of garlic and white wine, and the comforting embrace of perfectly cooked linguine. Immerse yourself in a culinary journey as we delve into the secrets of this classic pasta dish, exploring variations that range from the traditional to the contemporary. From the simplicity of Linguine alle Vongole Bianche, where clams bask in the purity of white wine and garlic, to the vibrant Linguine alle Vongole alla Tarantina, where cherry tomatoes and chili flakes infuse a spicy kick, each recipe promises a unique gustatory experience. Whether you prefer the classic flavors of Linguine alle Vongole in Bianco or the spicy notes of Linguine alle Vongole alla Tarantina, this collection of recipes will guide you towards culinary bliss.

Check out the recipes below so you can choose the best recipe for yourself!

LINGUINE CON VONGOLE



Linguine con Vongole image

Linguine con Vongole is one of those pasta dishes that you can find basically anywhere in coastal Italy. Mysteriously, in the States, it is often presented cloaked in a tomato-based sauce, not how you'd find it in Italy (though they might throw in a handful of fresh chopped tomatoes at the end). The pasta and clams come generously brothy, and I love to fai la scarpetta (sop up the sauce with a piece of bread).

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 5 servings

Number Of Ingredients 11

Kosher salt
1 pound linguine
2 tablespoons olive oil
4 garlic cloves, thinly sliced
3 pounds cockles, soaked in salted water and scrubbed
1 teaspoon red pepper flakes
1 cup dry white wine
4 tablespoons (2 ounces) unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley
Freshly ground black pepper
Crusty bread, for serving

Steps:

  • Fill a large pot with water and add enough salt so the water tastes like seawater, and bring to a boil. Add the pasta and cook according to the directions on the package until 2 minutes shy of al dente.
  • Meanwhile, heat the olive oil over medium heat in a large saute pan until shimmering. Add the garlic and cook, stirring, until golden, about 1 minute.
  • Add the cockles, red pepper flakes and white wine and shake to combine. Cover and cook until the cockles open, 4 to 5 minutes. Remove the lid and discard any cockles that haven't opened (those are dead).
  • Drain the pasta and add it to the pan with the cockles. Cook, tossing to combine, until the pasta is al dente and absorbs some of the clam juices.
  • Add the butter and parsley and shake the pan to combine.
  • Season to taste with salt and black pepper and serve immediately with slices of bread on the side to sop up the juices in the bowl.

SPAGHETTI VONGOLE



Spaghetti Vongole image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces spaghetti
1/4 cup extra-virgin olive oil, plus more for finishing
4 cloves garlic, crushed
1/4 teaspoon crushed hot pepper flakes
8 ounces very small cherry tomatoes, roughly crushed with your hands, or regular cherry tomatoes, halved
1 cup dry white wine
48 tiny clams such as cockles or vongole
1 cup coarsely chopped fresh parsley, plus more for serving
1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
3 tablespoons unsalted butter

Steps:

  • Bring a large pot of water to a boil. Add a generous amount of salt (at least 2 tablespoons) and the pasta and stir to separate. Cook until 3 minutes short of al dente (according to package directions), then drain.
  • Meanwhile, heat the oil in a large straight-sided skillet over medium heat. Add the garlic and cook until fragrant and sizzling, 2 to 3 minutes. Add the pepper flakes and crushed tomatoes, season with salt and cook until the tomatoes are slightly softened, about 5 minutes. Add the wine and bring to a boil for 1 minute. Add the clams and cover for 2 to 3 minutes. Uncover and cook, stirring, until the clams open. Discard unopened clams.
  • Add the pasta to the skillet along with the parsley, cheese and butter. Cook, tossing and stirring and drizzling with olive oil, until the pasta is cooked through and the sauce is silky and thickened. Serve drizzled with oil and sprinkled with cheese and parsley.

LINGUINE WITH CLAMS (LINGUINE CON LE VONGOLE)



Linguine with Clams (Linguine con le Vongole) image

A light sauce of white wine and tomatoes lets the seafood shine in this iconic Italian pasta dish.

Provided by Mario Batali

Yield 4-6 servings

Number Of Ingredients 9

3 tablespoons kosher or coarse sea salt
1 pound linguine
12 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 pound New Zealand cockles or 24 Manila or littleneck clams, scrubbed
1 tablespoon plus 1 teaspoon red pepper flakes
1 cup dry white wine
1 (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped

Steps:

  • In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
  • Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
  • Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.

SPAGHETTI ALLE VONGOLE



Spaghetti alle Vongole image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 large cloves garlic, finely chopped
1 small dried red chile pepper, crushed, or a pinch of red pepper flakes
1/3 cup olive oil
3 pounds small hard shell clams
1 cup clam juice
1 cup dry white wine
Salt
1 pound spaghetti or linguine
1 cup fresh Italian parsley leaves, finely chopped

Steps:

  • In a large saucepan over medium heat, warm the garlic and chile pepper in the olive oil until the garlic is golden brown, about 1 minute.
  • Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
  • While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente.
  • Drain the pasta and transfer to a large bowl. Add the clam sauce and parsley and toss well. Serve immediately.

LINGUINE ALLE VONGOLE



Linguine alle Vongole image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
6 ounces thinly sliced pancetta, cut into thin strips
1 garlic clove, thinly sliced
2 pounds cherrystone clams, scrubbed
1 cup chicken broth, homemade or low-sodium canned
1/3 cup dry white wine
4 small dried hot chiles (1-inch) or 1 teaspoon dried hot red pepper flakes
14 ounces dried thin linguine
1/4 cup chopped fresh parsley leaves

Steps:

  • Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute pancetta, stirring occasionally, until crisp, about 6 minutes. Add garlic and saute, stirring, until golden, about 30 seconds.
  • Stir in clams, broth, wine, and chiles and boil, covered until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes). If using whole chiles, remove with a slotted spoon and discard.
  • While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente. Drain in a colander, then add to clams and simmer, stirring, 30 seconds.
  • Toss pasta with parsley and drizzle with remaining 5 tablespoons oil.

SPAGHETTI VONGOLE



Spaghetti Vongole image

Provided by Molly O'Neill

Categories     dinner, pastas, main course

Time 20m

Yield Four servings

Number Of Ingredients 9

4 cloves garlic, peeled
2 tablespoons olive oil
1/4 teaspoon chili-pepper flakes
24 littleneck clams, scrubbed
2 cups white wine
1 1/2 pounds spaghetti
2 tablespoons fresh lemon juice
1 cup minced Italian flat-leaf parsley
Salt and freshly ground black pepper to taste

Steps:

  • In a large pot over medium heat cook the garlic cloves in olive oil until golden, about 1 minute. Add the chili-pepper flakes, clams and wine. Cover the pot and steam until the clams open, about 5 to 7 minutes. Strain, reserve the broth and set the clams aside to cool.
  • Boil the spaghetti in well-salted water until tender. While it is cooking, take the clams from the shells. Discard the shells. Put the reserved clam broth in a large saucepan over medium heat. When it is boiling, add the lemon juice, the parsley and the reserved clams. Add salt and pepper to taste. Add the spaghetti, toss and serve.

Nutrition Facts : @context http, Calories 873, UnsaturatedFat 7 grams, Carbohydrate 136 grams, Fat 10 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 938 milligrams, Sugar 6 grams, TransFat 0 grams

LINGUINI WITH RED CLAM SAUCE (LINGUINI CON LE VONGOLE AL SUGO)



Linguini With Red Clam Sauce (Linguini Con Le Vongole Al Sugo) image

This recipe is adapted from a Neopolitan version of "Linguini and Clams in Red Sauce". I prefer the clams to be served in their shells over the pasta, never removed or chopped

Provided by Kozmic Blues

Categories     European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup extra virgin olive oil
2 lbs littleneck clams, scrubbed well
4 garlic cloves, chopped
1 large shallot, minced
2 anchovy fillets, chopped
1 (28 ounce) can whole tomatoes, coarsely chopped (preferably San Marzano)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 -1 1/2 teaspoon crushed red pepper flakes, to taste
1 lb linguine
freshly chopped basil, for garnish

Steps:

  • A Neopolitan custom is to let the clams soak in very cold water with a tsp of salt and the juice of one lemon for about 1/2 hour.
  • This will remove any sand or grit in the clams.
  • This step is optional, but I do suggest that you at least scrub the outer shells of the littlenecks quite well with a vegetable brush.
  • Bring a large stockpot of water to a boil for the linguini.
  • In another pan, heat olive oil over medium high heat.
  • Add shallots and crushed red pepper and sauté until shallots are softened.
  • Add chopped garlic and anchovies, and saute until anchovies begin to melt into the olive oil, careful not to let garlic get too dark.
  • Carefully add chopped tomatoes with their liquid.
  • Stir to combine, and add dried basil and oregano.
  • Cover, reduce heat to low, and simmer sauce until ready to cook clams and linguini.
  • Add little neck clams to the simmering tomato sauce, stir to coat well, and cover.
  • While clams begin to steam in sauce, generously salt the boiling pasta water, add linguini, and cook until al dente, (about 7 minutes).
  • As clams begin to open, I remove them to a large bowl and cover, until pasta and remaining clams are cooked.
  • Drain pasta, and transfer to a serving bowl.
  • Top with tomato sauce and toss with chopped fresh basil.
  • Finally, add cooked clams over top the pasta, still in their shells.

Tips:

- Use fresh clams for the best flavor. If using frozen clams, thaw them completely before cooking. - Rinse the clams thoroughly before cooking to remove any sand or grit. - Use a large pot or Dutch oven to cook the clams in. This will help to prevent them from overcrowding and will ensure that they cook evenly. - Add the clams to the pot or Dutch oven with the olive oil, garlic, and white wine. Bring the mixture to a boil, then reduce the heat and simmer for 5-7 minutes, or until the clams have opened. - Discard any clams that have not opened after simmering. - Serve the clams immediately with linguine pasta and a sprinkling of fresh parsley.

Conclusion:

Linguine con le vongole is a classic Italian seafood dish that is easy to make and bursting with flavor. With just a few simple ingredients, you can create a delicious and satisfying meal that is sure to impress your friends and family. So next time you're looking for a quick and easy seafood dinner, give linguine con le vongole a try!

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