Linguine alle Vongole (linguine with clams)

Name: Linguine alle Vongole (linguine with clams)
Total time: 30 min
Yield: 4 Servings
Ingredients: 1 pound (500 grams) dried linguine; 2 pounds small clams (such as cockles but large ones work as well); 3 tablespoons olive oil, plus more for drizzling; 4-5 garlic cloves, thinly sliced in rounds; ¼-½ cup dry white wine; 10 leaves of fresh parsley, roughly chopped; salt, for the pasta water; freshly ground pepper

One of the best memories of summers in Portugal is of this dish, linguine with clams. How unusual that an Italian dish ignites the tastes, sights and sounds of another country. In a small tiny village at the far end of Europe sits Sagres. Many know the name not for the actual place but for the Portuguese beer, Sagres, that sponsors the many awnings of bars and restaurants throughout Portugal.

Sagres is a simple and authentic town full of young surfers and kite-surfers who pile into recreational vehicles and old VW vans to take advantage of the rough, dramatic waves all along the coast. And near one of the beaches is a small hut, Nortada, serving all types of food with a “pasta with clam” dish we all love- the best part being the bread dipped into the juices at the end.

This recipe is made similar the restaurant, a mixture of lots of garlic slices, wine, olive oil, clams and pasta served perfectly al dente.

Linguine alle Vongole (linguine with clams)

This recipe is made similar the restaurant, a mixture of lots of garlic slices, wine, olive oil, clams and pasta served perfectly al dente.

Posted by Barbara

Ingredients

Recipe serves: 4

	1 pound (500 grams) dried linguine
	2 pounds small clams (such as cockles but large ones work as well)
	3 tablespoons olive oil, plus more for drizzling
	4-5 garlic cloves, thinly sliced in rounds
	¼-½ cup dry white wine
	10 leaves of fresh parsley, roughly chopped
	salt, for the pasta water
	freshly ground pepper

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Posted by Barbara

time
30 minutes
serves
4
skill level
Medium

Ingredients

1 pound (500 grams) dried linguine
2 pounds small clams (such as cockles but large ones work as well)
3 tablespoons olive oil, plus more for drizzling
4-5 garlic cloves, thinly sliced in rounds
¼-½ cup dry white wine
10 leaves of fresh parsley, roughly chopped
salt, for the pasta water
freshly ground pepper

Directions

1 Done	CLEANING CLAMS (40 minutes before) In a large bowl of water with a salt (about ½ a handful), place the clams. Soak for 30 minutes to expel any sand. If any clams are open, tap gently to close, if they do not close, discard.
2 Done	After 30 minutes, take clams out of the water with your hands - do not dump in a sieve or colander or sand will come along. Rinse bowl and fill again with clean (unsalted) water, add clams and soak for another 10 minutes. Repeat until there is no sand in water. Rub clams against each other under running water to remove grit from outside (if necessary). Rinse thoroughly and place in a clean bowl.
3 Done	Clams In a large saucepan over high heat, add cold water and bring to boil, lower to a simmer, cover until ready to put in pasta.
4 Done	Meanwhile, in a large sauté pan (with a lid) over medium heat, add the olive oil and garlic, stirring frequently until it begins to color, about 3 minutes.
5 Done	Add the clams and wine, cover with lid and turn heat to high.
6 Done	Cook for 5 minutes until all the clams open. You can remove one at a time with tongs into a clean bowl. Discard any clams not opened-they are bad.
7 Done	Add one-half the parsley to the sauté pan with the clam liquid and mix.
8 Done	Remove some or all of the meat from the clam shells and return them to the sauté pan, pouring in any residual liquid left in the bowl.
9 Done	Turn off heat of the clam mixture until ready to mix with linguine.
10 Done	Pasta Bring pasta water back to a boil, add a large handful of salt (water should be slightly saltier than the sea) and add the linguine.
11 Done	Stir linguine, and set timer for 6 minutes. Keep stirring occasionally to assure pasta is not clumping together. Begin testing pasta after the timer goes off, cooking until al dente- slightly chewy with a little hardness to bite.
12 Done	Strain the linguine in a colander.
13 Done	Add pasta to pan with clams and toss vigorously over medium heat for 2-3 minutes. You want it all mixed together nicely.
14 Done	Place in a serving bowl, sprinkle with the remaining parsley, season with black pepper, a drizzle of olive oil and serve piping hot.