Linguine alle vongole
Linguine with clams, garlic, parsley and white wine.
Active time30 min
Cooking15 min
Total35 min
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Ingredients
- 15 g garlic
- 15 g parsley
- 1200 g clams
- 40 ml olive oil
- 400 g dried linguine
- 150 ml dry white wine
Preparation
Rinse and scrub the clams. Discard any with broken shells and any that remain open after a light tap. Peel and chop the garlic. Wash and finely chop the parsley.
15 g garlic15 g parsley1200 g clams- colander
- knife
- shellfish brush
Cook the linguine in a large saucepan of water according to the packet instructions.
400 g dried linguine- saucepan
Meanwhile, heat the oil and garlic for one minute, add the clams and wine, then cover and cook for 5 to 7 minutes. Discard any shellfish that remain closed. Strain their cooking juices through a fine sieve.
40 ml olive oil150 ml dry white wine- sauté pan
- fine sieve
- bowl
- lid
Drain the pasta and toss with the clams and their strained cooking juices for one minute. Add the parsley and serve immediately.
- sauté pan
- colander
Allergens
- Gluten
- Molluscs
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration