Best Authentic Linguini With Clams | Linguini Alle Vongole
My friend MS 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 smoky 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 and in Rome.Delicious served with an arugula and parmesan salad and garlic bread.
Equipment
- 1 12 inch heavy skillet
- 1 Large pot
- 1 Large Bowl
- 1 Zester
- 1 Lemon Squeezer
- 1 Garlic press or knife
Ingredients
- 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
- Buy the smallest clams available. Since clams are alive and breathe, remove them from the bag immediately upon returning home.
- Make sure all the shells are tightly closed. If any clams are open, gently tap them on the countertop; if they are alive, they will close their shells. Discard any clams that are cracked, chipped, or do not close their shells.
- Place clams in a large bowl, cover with cool water, and refrigerate (uncovered) for 30 minutes to soak and remove 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 over high heat, add 4 quarts of water and a tablespoon of salt. Bring to a boil, then add 1 pound of linguini. (Dried pasta takes about 12 minutes; fresh pasta only a few minutes).
Cook The Clam Sauce
- Add the pancetta to the skillet over medium-high heat, stirring occasionally, and cook 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: