PASTA ALLE VONGOLE
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 1 large or 2 small servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic and pepper flakes and saute until fragrant. Don't let the garlic brown. Add the white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all of the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all of the clams are removed, reduce the heat to medium low, add the oregano and swirl in the butter. Season with salt and pepper.
- Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl. Using tongs, turn the linguine to coat it with the sauce. Top with parsley. Serve immediately.
SPAGHETTI ALLE VONGOLE
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.
SPAGHETTI VONGOLE
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 ALLE VONGOLE
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.
LINGUINE WITH WHITE CLAM SAUCE (LINGUINE ALLE VONGOLE IN BIANCO)
I have always thought of this as the stereotypical wiseguy dish. However, it is truly one of Italy's treasured recipes. Canned clams will do in a pinch, but fresh are so much better. Most real Italians don't sprinkle Parmesan cheese on fish or seafood pasta, but I like a little on my linguine. Mangia!!!
Provided by Alan in SW Florida
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a medium-sized saucepan. Add shallots (or onions) and saute' over medium-high heat. Add garlic, oregano, parsley, and red pepper flakes. Saute' for just a minute or so.
- Pour in wine and lemon juice and cook off for a few minutes. .
- Turn the heat to low and add the clams, stirring to incorporate, and cook for just a few minutes.
- Serve over cooked linguine.
Nutrition Facts : Calories 655, Fat 22.3, SaturatedFat 6.1, Cholesterol 72.5, Sodium 1206.4, Carbohydrate 66.1, Fiber 2.6, Sugar 2.6, Protein 38.3
SPAGHETTI ALLE VONGOLE
This light dish makes a perfect midweek supper treat
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 27m
Number Of Ingredients 8
Steps:
- Put the water for the spaghetti on to boil. Rinse the clams in several changes of cold water. Discard any that are open or damaged. Cover the tomatoes with boiling water, leave for 1 min, then drain and slip off the skins, Remove the seeds and chop the flesh.
- Cook spaghetti according to pack instructions. Meanwhile, heat the oil in a large pan, add the garlic and chilli, then fry gently for a few seconds. Stir in the tomatoes, then add the clams and a splash of wine, salt and pepper and bring to the boil. Cover the pan and cook for 3-4 mins, until the clams are open. Drain the pasta, then tip into the pan with the parsley and toss together. Serve in bowls with bread for mopping up the juices.
Nutrition Facts : Calories 409 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.1 milligram of sodium
LINGUINE CON LE VONGOLE
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
- Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
- Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.
LINGUINE ALLA VONGOLE
This is one of my very favorite Italian pasta dishes. I serve it with crusty french bread for dipping in the sauce, with a side salad of baby mixed lettuces, spinach, and grape tomatoes. The recipe is from my late mother's collection. :) Very quick and easy to prepare, using canned chopped clams.
Provided by Irishcolleen
Categories European
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in saucepan and simmer on low for about 2 minutes. Add butter. When butter is melted, add garlic and let simmer for another 2 minutes. Add remaining ingredients and heat thoroughly, but do not allow to boil, because clams will get tough. Serve over hot linguine with freshly ground black pepper. I also like a little grated parmesan cheese on top. Enjoy!
LINGUINE WITH CLAMS (LINGUINE CON LE VONGOLE)
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
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.
More about "linguine alla vongole recipes"
LINGUINE CON VONGOLE RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 4 mins
LINGUINE PASTA ALLE VONGOLE (LINGUINE WITH CLAMS) – THE ...
From the-pasta-project.com
5/5 (34)Total Time 40 minsCategory Main CoursePublished 2018-06-23
- Chop the peeled garlic and parsley finely. If using a whole fresh or dried red chili chop finely too. Remove the seeds to make it milder. Be careful not to touch your eyes or mouth after doing this and wash your hands well before continuing to cook.
- Wash the clams in cold water and remove any with broken shells. Some kinds of clams need a lot of rinsing if they have sand in them. But you can also filter the liquid after you have precooked them, so don’t worry so much about the sand.
- Put a pot of water on to boil for the pasta. When it starts to boil add the pasta. You probably don’t need salt as the clams will already be a little salty.
LINGUINE VONGOLE | PASTA RECIPES | JAMIE OLIVER RECIPE
From jamieoliver.com
- Cook the pasta in a large pan of boiling salted water according to the packet instructions.Meanwhile, peel and finely chop the garlic, then pick and finely chop the parsley (stalks and all).Sort through the clams, giving any that aren’t tightly closed a tap.
- If they don’t close, throw them away.When the pasta has 5 minutes to go, heat 1 tablespoon of olive oil in a large frying pan over a high heat, add the garlic and chilli flakes, and fry for 1 minute, or until lightly golden.Throw in the clams, give the pan a good a shake, then after 30 seconds add the wine and pop the lid on.
- After 3 or 4 minutes, the clams will start to open – keep shaking the pan until they’ve all opened, then remove from the heat, and discard any clams that remain closed.Using tongs, drag the pasta straight into the pan of clams, then simmer for a minute or two in all the delicious juices.
LINGUINE WITH CLAMS (LINGUINE ALLE VONGOLE) - STRIPED SPATULA
From stripedspatula.com
- Cook linguine in a large pot of salted boiling water until it's about a minute shy of al dente, about 8 minutes (pasta will finish cooking in the clam sauce and should have a little firmness to it).
- While the pasta is cooking, heat 1/4 cup of olive oil in a deep skillet, sauté pan, or braiser (12-14 inches wide). Add garlic and red pepper flakes and cook, stirring, until garlic is lightly-browned and fragrant, about 1-2 minutes.
LINGUINE ALLE VONGOLE RECIPE - EATINGWELL
From eatingwell.com
- Heat oil and butter in a large pot over medium-high heat. Add garlic and scallions; cook, stirring frequently, until soft, 2 to 4 minutes. Add clams and tomatoes, both with their juice, and wine. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally and breaking up the tomatoes, until reduced by one-third, 30 to 35 minutes. Add parsley, crushed red pepper and pepper. Cook, stirring, for 3 minutes more.
SPAGHETTI ALLE VONGOLE (PASTA WITH CLAMS) - FOOD AND JOURNEYS
From foodandjourneys.net
- Bring a big pot of water to boil for the pasta. Cook the pasta according to the package instructions.
- As soon as you put the pasta in the boiling water, pour olive oil in another pan and keep it on medium-low setting.
- Once olive oil is ready, add both garlic and chili in the pan. NOTE: If you are not too keen on spicy food, you should only use half of the chili.
AUTHENTIC SPAGHETTI ALLE VONGOLE- THE ... - ITALIAN FOOD FAST
From italianfoodfast.com
- Place the clams a large bowl of cold salted water and soak for 20 min. this will remove most of the sand from the inside of the shells. Then drain and rinse under running cold water.
- Place the thinly sliced garlic, chopped deseeded chilli and half of the chopped parsley with the olive oil in a large frying pan or skillet, place on a gentle heat until the garlic is golden in colour, then up the heat and add the halved tomatoes and clams before covering with a lid.
- After a couple of minutes, the clams should start to open as they cook, give a little shake to the pan keeping the lid on in other to move the shells around or an even cook.
SPAGHETTI ALLE VONGOLE RECIPE - BON APPéTIT
From bonappetit.com
- Bring 3 quarts water to a boil in a 5-qt. pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water.
- Meanwhile, heat 3 Tbsp. oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl.
- Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.
PASTA ALLA VONGOLE RECIPE | GOOD. FOOD. STORIES.
From goodfoodstories.com
- In a heavy-bottomed sauté pan with a tight lid, heat the olive oil over medium heat, then add the pancetta and pepperoncino.
- When the pancetta is crispy, add the shallot and cook until soft. Add the garlic and sauté for another minute.
LINGUINE ALLE VONGOLE IN BIANCO (WHITE CLAM SAUCE) - SIP ...
From sipandfeast.com
- Cook pasta to "al dente" in a large pot of salted ( 2 Tbsp kosher salt per gallon) water. Chop or slice the garlic cloves. Finely chop the parsley. Chop 4 anchovies. Separate the canned baby clams from their juice, reserving both.
- In a large pan saute the garlic and anchovies on medium to medium-low heat in a 1/4 cup of olive oil. Cook until the garlic is golden and the anchovies are slightly dissolved (about 5-7 minutes).
- To the same pan add the clams and the 1/2 cup of white wine. Turn heat to medium-high and cover. Remove clams as they open and set aside in a bowl tented with foil to keep warm.
LINGUINE ALLE VONGOLE - FIFTEEN SPATULAS
From fifteenspatulas.com
- Follow my instructions for How to Clean Clams in order to get the inner sand and gunk out before cooking.
- Get a skillet that has a lid, and place the olive oil, butter, garlic, and red pepper flakes in the pan. Heat over medium heat for 2 minutes. Add the white wine, clam juice, and lemon juice and raise the heat to medium high. Add the scrubbed clams and cover the pan. Cook for about 5 minutes, until the clams open (if the clams don’t open, you can cook them for another couple minutes, but if they don’t open at all, throw them out, since this means they were dead before cooking). Remove the clams with a slotted spoon, and bump the heat up to high. Reduce the cooking liquid for a few minutes, until you have about 3 tbsp of liquid there.
- Cook the linguine to al dente in a big pot of salted boiling water, then use tongs to add the noodles directly to the clam sauce pan (the starchy water that comes with the noodles helps create a sauce). Toss to coat, add the clams back in, and throw in the parsley. Season with pepper. Devour and enjoy!
SPAGHETTI VONGOLE RECIPE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
- Put a pan of water on to boil. While that’s happening, sort through your cleaned clams and if there are any that aren’t tightly closed, give them a sharp tap.
LINGUINE ALLE VONGOLE *** (BTVC62A) RECIPE - FOOD NEWS
From foodnewsnews.com
LINGUINE ALLA VONGOLE RECIPE ARCHIVES - ITALIAN FOOD
From cfood.org
HOMEMADE - LINGUINE ALLA VONGOLE
From myfitnesspal.com
VONGOLE FOOD - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
LINGUINE ALLE VONGOLE - PASTA WITH CLAMS — SOHEILA
From isthatsoh.com
HOW TO PRONOUNCE VONGOLE [ITALIAN FOOD] - YOUTUBE
LINGUINE ALLA VONGOLE | COOKING RECIPES, STUFFED PEPPERS ...
From pinterest.ca
RECIPE: LINGUINE ALLE VONGOLE - FOOD NEWS
From foodnewsnews.com
LINGUINE ALLA VONGOLE` — EM'S FOOD FOR FRIENDS
From emsfoodforfriends.com.au
SPAGHETTI ALLE VONGOLE IN BIANCO (WITH WHITE CLAM SAUCE ...
From seriouseats.com
LINGUINE ALLE VONGOLE RECIPE : SBS FOOD
From sbs.com.au
LINGUINE ALLA VONGOLE - MENU - DI PILLA'S ITALIAN ...
From fr.yelp.ca
SPAGHETTI ALLE VONGOLE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
HOMEMADE - LINGUINE ALLA VONGOLE CALORIES, CARBS ...
From myfitnesspal.com
LINGUINE ALLA VONGOLE – CAN YOU SAY DELISH! | SICILIAN FOODIES
From sicilianfoodie.wordpress.com
HOW TO MAKE LINGUINE ALLE VONGOLE LIKE AN ITALIANVINCENZO ...
From vincenzosplate.com
LINGUINE ALLA VONGOLE | CAFE PASTA, LINGUINE, FOOD
From pinterest.ca
LINGUINE ALLE VONGOLE | THIS MUST BE THE PLACE RECIPE ...
From rachaelray.com
LINGUINE ALLE VONGOLE E TARTUFI DI... - I LOVE ITALIAN FOOD
From facebook.com
SPAGHETTI WITH CLAMS RECIPE - SPAGHETTI ALLE VONGOLE | EATALY
From eataly.com
LINGUINE ALLE VONGOLE | RICARDO
From ricardocuisine.com
LINGUINI ALLE VONGOLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPAGHETTI ALLE VONGOLE - WIKIPEDIA
From en.wikipedia.org
PASTA ALLA VONGOLE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LINGUINE ALLA VONGOLE - PRESSREADER
From pressreader.com
SPAGHETTI ALLE VONGOLE: WITH OR WITHOUT TOMATO? - LA ...
From lacucinaitaliana.com
THE BEST WINE PAIRINGS FOR SPAGHETTI ALLE VONGOLE
From matchingfoodandwine.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #very-low-carbs #main-dish #pasta #seafood #easy #european #italian #dietary #low-sodium #low-carb #low-in-something #pasta-rice-and-grains #shellfish #clams #3-steps-or-less
You'll also love