Linguine with Clam Sauce Recipe (Pasta Alle Vongole)

clams

💰Cheaper: canned clams

Canned clams are more accessible and less expensive than fresh clams.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the cost of wine.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more economical option for cooking.

parsley

💰Cheaper: dried parsley

Dried parsley is a cost-effective substitute.

Start by preparing the garlic; run 4-5 garlic cloves through a garlic press and set aside.

Slice half a shallot, remove the outer peeling, and small dice it; set aside.

Chop a small bunch of parsley, including the stems, and set aside.

Rinse about a dozen fresh clams in cold water for 2-3 minutes, then rub them down to clean and set aside.

In a large rondo pot, add a generous amount of olive oil over low heat.

Add the minced garlic and diced shallots to the pot; stir for about 30 seconds without browning them.

Add the cleaned clams to the pot and stir to combine with the garlic and shallots.

Cover the pot with a lid or another pot and cook on low heat for 6-8 minutes until the clams begin to open.

Once clams are opening, crank the heat to medium-high and add a bottle of pinot grigio white wine; cook for 3-4 more minutes.

Add canned clams with juice to the pot, season with sea salt and black pepper, and mix well.

Add 1/2 to 3/4 cup of the chopped parsley to the pot, reserving some for garnish, and mix until combined.

Turn off the heat as the clams are already cooked; just warm them through.

In a separate large pot, bring water to a boil and season it with salt.

Add linguine to the boiling water; fresh pasta cooks in about 2 minutes, so stir gently to keep it moving.

Once cooked, strain the pasta and add it directly to the pot with the clam sauce.

Gently toss the pasta with the clam sauce using a spoon to avoid breaking the delicate noodles.

Adjust seasonings with salt or pepper if needed, then remove from heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens