Gilly’s Best Authentic Linguini With Clams | Linguini Alle Vongole

My friend Mili and I love to make Linguini Alle Vongole when we get together at her house in California. We have been perfecting the recipe for many years. The pancetta adds a smokey flavor. The first recorded recipe of a pasta alle vongole dates back to 1839. It originated in Naples and has remained very popular throughout the surrounding Campania region in addition to Rome.

Delicious served with an arugula and parmesan salad and garlic bread.

Gilly’s Best Authentic Linguini With Clams | Linguini Alle Vongole

My friend Mili and I love to make Linguini Alle Vongole when we get together at her house in California. We have been perfecting the recipe for many years. The pancetta adds a smokey flavor. The first recorded recipe of a pasta alle vongole dates back to 1839. It originated in Naples and has remained very popular throughout the surrounding Campania region in addition to Rome.

Delicious served with an arugula and parmesan salad and garlic bread.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Clam cleaning 30 minutes mins

Total Time 1 hour hr

Course Dinner, Entre, Main Course, Pasta, Seafood

Cuisine Italian

Servings 6

Calories 723 kcal

Equipment

• 1 12 inch heavy skillet
• 1 Large pot
• 1 Large Bowl
• 1 Zester
• 1 Lemon Squeezer
• 1 Garlic press or knife

Ingredients

  

1x2x3x

• 1 pound linguini pasta
• salt and pepper to taste
• 1/3 cup pancetta
• 1/4 cup olive oil
• 1 cup white wine
• 2 bulbs shallots
• 3/4 tsp red pepper flakes
• 6 cloves garlic
• 3 lbs clams Littleneck or Manilla (smallest available)
• 1/3 cup parsley
• 1/2 stick unsalted butter
• 2 lemons lemon zest
• 2 lemons lemon juice

Instructions

 

Prepare The Clams

• Purchase the smallest clams that you can find. Clams are alive and need to breathe. Remove them immediately from the bag when you get home from the market or fishmonger.
• Make sure all of the shells are tightly closed. If any clams are open, gently tap them against the countertop; if they are alive, they will close their shells. Discard any clams that are cracked or chipped or do not close their shells.
• Place the clams in a large bowl and cover with cool water. Put the bowl (uncovered) in the refrigerator for 30 minutes to soak and remove any sand.

Ingredient Prep

• The juice and zest of 2 lemons – set aside.
  
• Scallions, finely chopped.
• Garlic, pressed or chopped fine.
• Parsley, chopped fine.

Boil The Pasta

• In a large pot on high heat, add 4 quarts of water and a tablespoon of salt, boil, and add 1 pound of linguini. (Dried pasta takes approximately 12 minutes; Fresh pasta will take only a few minutes).
  

Cook The Clam Sauce

• Add the pancetta to the skillet over moderately high heat, stirring occasionally, for about 6 minutes. Drain the grease from the pan.
• Add the olive oil, garlic, and shallots, and cook for one minute.
• Add the wine, salt, pepper flakes, and clams to the pan. Toss gently and bring to a simmer.
• Cover and cook for approximately 6-8 minutes until the clams open. Discard any unopened shells.
• Drain the pasta, leaving a 1/4 cup of cooking water to add to the sauce if desired. Add pasta to the clam sauce. Stir gently for 1 minute.
• Remove from the heat, add the butter, parsley, lemon juice and zest. Toss and serve immediately. Great with an arugula salad and garlic bread.
  

Notes

A Few Of My Favorite Things:

Nutrition

Calories: 723kcalCarbohydrates: 91gProtein: 23gSaturated Fat: 8gTrans Fat: 25gCholesterol: 38mgSodium: 324mgPotassium: 386mgFiber: 4gVitamin A: 875IUVitamin C: 14.4mgCalcium: 69mgIron: 3mg

Keyword addictive, epic, flavorful, linguini, timeless

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