Anyone who comes from an Italian family knows Linguine with Clams and White Wine Sauce, or Linguine con Vongole, is an Italian seafood staple. Linguine recipes often feature seafood, and for this pasta recipe, you need beautiful, fresh Mediterranean clams. This linguine pasta dish is light, savory, and easy to make—even if you didn’t grow up with a Nonna in your kitchen! So check out this easy recipe for Linguine with Clams from Mmmediterranean.com.
Time: 40 mins
2 garlic cloves
1 cup white wine
1 lb Linguine pasta
1 tbsp of butter
How to Make Linguine with Clams and White Wine Sauce
Cut the shallots into small pieces.
Use the parsley stems only. Cut them into ½ inch pieces.
Remove the skin of the garlic cloves.
In a saucepan, add the oil and cook shallots, garlic and parsley stems for 15 minutes on low heat.
Clean the clams carefully.
Add them to the preparation with the white wine. Cook on high until all the clams are open.
Keep this preparation on the side for now.
Chop the parsley leaves.
Cook the Linguine pasta in boiling water for 4 minutes. Strain the pasta and keep a bowl of the cooking water.
Put the bowl of pasta water and the pasta into the pan with the clams and cook for 4 minutes.
Add the butter and the parsley leaves.
Salt and pepper to taste.