Linguine Vongole in White Wine Sauce
Updated: Feb 6
Like all good cooking, this pasta dish started life as peasant food, and has become an Italian classic. What's great about this dish is that it works perfectly with every type of seafood, and can be substituted with what's available in your fridge or what's seasonal where you live. I like it for lazy days in, or last minute dinner parties - drink wine while cooking for best effect!
Recipe serves 4 - 6 people. 10 minutes prep time, total cook time 20 minutes.
1kg small clams
1 packet linguine pasta
6 chopped garlic
4 chopped chili padi (optional)
1 tablespoon roasted chili flakes
1 tablespoon fish sauce
3 tablespoons butter
1 cup chopped coriander
1 cup cherry tomatoes
1/4 cup extra virgin olive oil
1/4 cup white wine
1 lemon, juiced
Salt & pepper to taste
1. In a large pot, boil pasta with salt and olive oil until cooked. Follow instructions on package and make sure not to overcook the pasta. It should take about 8 minutes to become al dente.
2. While the pasta is cooking, sort and clean your clams.
3. Strain your cooked pasta and leave aside, making sure to keep the boiling water in the pot.
4. Gently throw in the clams and blanch in hot water for 1 minute. The clams should open up when cooked, throw away rotten clams that do not open up. Set aside until required.
5. In a large pan, heat olive oil and 1 tablespoon of butter over medium flame. Add chopped garlic and chili, and stir for 1 minute or until garlic is golden brown.
6. Stir in the tomatoes, wine, lemon juice and cooked clams. Add fish sauce and salt & pepper to taste.
7. Once the sauce is ready, add in the cooked pasta. Stir gently and coat the pasta with the sauce. Add salt & pepper to taste.
8. Increase the heat to high, stir in 2 tablespoons of butter to finish off the dish. Garnish with chopped coriander and serve with a glass of white wine.
ALY'S COOKING TIPS
1. Frozen clams can also be used, if fresh clams are not available at your market.
2. This white wine sauce is fresh and easy and is the perfect accompaniment to any seafood of your choice. I have made this same dish with prawns, squids and even mussels.
3. Turn up the heat and add butter to coat your noodles just before serving. This last step ensures your pasta glistens and does not stick together. A head chef friend of mine gave me this tip and I've never looked back!
4. For a healthier alternative, make more vongole sauce and omit the pasta entirely. Serve with warm wholegrain bread to dip up those flavors.