Pasta alle Vongole

NEVER WAS A  show-stopper so easy to prepare. Linguini with Clams, or Pasta alle Vongole in Italian, has the hallmarks of a classic dish: fresh shellfish glistening atop a feathery bed of pasta with accents of red tomato and green parsley to draw the eye.

3 dozen steamer clams
1/4 cup olive oil
1 shallot, diced
4-5 cloves garlic, diced (or more)
1/4 cup diced tomatoes
1/2 cup white wine
red pepper flakes, to taste
1/2 cup chopped Italian parsley

1. Add a pound of linguini to boiling salted water.

2. Meanwhile, in a deep pan or pot over medium heat, sauté shallot and  garlic in olive oil until soft. Add tomatoes and a generous pinch of red pepper flakes and cook together for a minute. Add a half cup of white wine. Stir and raise the heat. Add clams and cover.

3. Remove the pasta when two-thirds cooked and add to saucepan as clams begin to open. Stir well. When all clams are open, mix in chopped parsley. The linguini should be al dente. Add a ladle of pasta water if necessary.

Serve immediately with garlic bread and salad. Serves 2 large portions or 4 smaller portions. Salute!

4 thoughts on “Pasta alle Vongole

  1. Anonymous

    Mmmmmmmm . . . gotta love the pasta alla vongole. I grew up eating it with the canned stuff, but you’re right: gotta have the fresh (it’s all about scooping out the meat from the shells).

    What’s amazing about this dish is how much flavor it has–I mean: a little olive oil, a little garlic and pow: you’ve got the tastebuds reeling.

    Nice photo. You’ve got my mouth watering.

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  2. Finspot

    > Nice photo. You’ve got my mouth watering.

    Thanks, it’s been fun learning how to photograph food. I just use a crummy little digital point-and-shoot, but with macro and the right light you can get pretty good images. So far the oyster po’ boy and the fried razor clams are my faves.

    Reply
  3. Khyde

    I was lucky enough to be included in this feast, this was one of your best – spectacularly fresh and simple and delicious, fortunately we ran out of pasta before i overate too much. Knowing you had gathered each and every one of those clammies by hand just 12 hours before made it even more delectable!

    Reply

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