Linguine with Clam Sauce Recipe (Pasta Alle Vongole)

CHEF BILLY PARISI

Linguine with clam sauce is one of the best Italian pasta recipes out there.  It’s incredibly simple to make and loaded with delicious garlic and seafood flavors.  This recipe obviously originated in Italy, and specifically the east Genoa region.

– ¼ cup olive oil – 4-5 finely minced cloves of garlic – ½ peeled and small diced shallot – 12 fresh rinsed clams – ¾ cup white wine – 10 ounces canned whole clams in      juice – 6.5 ounces canned chopped      clams in juice – small bunch finely minced fresh      parsley – 1 pound fresh or dried pasta – sea salt and fresh cracked pepper      to taste

INGREDIENTS

White Scribbled Underline

STEP 1

Start off the white clam sauce by cooking some shallots and garlic in olive oil in a rondeau pot over low heat for 1 minute.

STEP 2

Add in the fresh clams and stir to combine and then place on a lid and cook for 6-8 minutes or just until the clams begin to open up.

STEP 3

Next, deglaze with some white wine and cook over medium-high to high heat until the clams are fully open for about 3-4 minutes.

STEP 4

Finish by adding in the chopped and whole clams all in juice, along with salt, pepper, and parsley, and cook for 1 to 2 minutes over low heat minutes.

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