Linguine Alla Vongole
"This is one of my very favorite Italian pasta dishes. I serve it with crusty french bread for dipping in the sauce, with a side salad of baby mixed lettuces, spinach, and grape tomatoes. The recipe is from my late mother's collection. :) Very quick and easy to prepare, using canned chopped clams."
photo by Irishcolleen
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1⁄4 cup extra virgin olive oil
- 1⁄2 cup unsalted butter
- 6 fresh garlic cloves, minced
- 1 (28 ounce) can chopped clams, undrained
- 1⁄4 cup Italian parsley, finely chopped
- sea salt
- cayenne pepper
directions
- Heat olive oil in saucepan and simmer on low for about 2 minutes. Add butter. When butter is melted, add garlic and let simmer for another 2 minutes. Add remaining ingredients and heat thoroughly, but do not allow to boil, because clams will get tough. Serve over hot linguine with freshly ground black pepper. I also like a little grated parmesan cheese on top. Enjoy!
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Reviews
-
This was delicious, and super easy. The only problem I had was finding such a large can of chopped clams. I can only seem to locate 6 oz. cans, so I used 2 10-oz. cans of baby clams and 1 6 oz. can of chopped clams, with all their liquid. It turned out perfectly. We enjoyed this over whole wheat linguine (to minimize the guilt). I will be making this again. Made for Pick A Chef Fall 2009. -
Have just moved to Italy from Oz with the fam and wanted to cook something quick, tasty and Italian. Irishcolleen, your recipe was a life saver as my fussy Italian in-laws loved it. Thanks mate! -
How wonderful at last to find a sea food italian recipe without using any sort of tomato sauces, pastes, fresh tomatoes....last time I had linguine alla vongole done this way was in florence - unfortunately not repeated in the us & not in australia - thank you so much irisjhcolleen from ozjack -
Delicious! a garlic lovers pasta dish! I didnt have any parsley so i just went without. still great! very easy as well. -
I can see why this is a favorite of yours. My only regret with this is that I forgot the crusty bread. I wished I had that to dunk in the broth. I scaled back the recipe to serve one, with some leftovers, of course. I highly recommend this dish to anyone. Thanks Irishcolleen for posting such a fabulous recipe.
RECIPE SUBMITTED BY
Irishcolleen
Abbeville, Louisiana
Hi! I'm of Irish heritage, with a little bit of American Indian, Spanish, and English in me. I was raised in the heart of Cajun Country, but have traveled extensively in the U.S. and abroad. I'm in the restaurant business and have worked in every aspect of it for the past 35 years. I'm also a Jazz vocalist. My passions in life are singing, gardening, and cooking. I'm in the process of writing a cookbook, as a legacy to my mother, who passed away in 1979, who was a fabulous cook, and who always wanted to write her own cookbook. I have one daughter, and a beautiful granddaughter, who is the love of my life. I can't wait to be able to teach her how to cook and cook with her! Thanks for your interest in me! God bless you and have a wonderful day!
