Linguini Vongole, an iconic Italian dish, brings together the delicate flavors of pasta with the richness of shellfish. This classic recipe, deeply rooted in Italian coastal cuisine, traditionally features clams. However, the inclusion of mussels introduces a delightful variation, enriching the dish with a symphony of marine flavors.
Historical Roots
The origins of Linguini Vongole trace back to the coastal regions of Italy, particularly Campania and Liguria. In these areas, the abundance of fresh seafood and the simplicity of ingredients shaped the local culinary traditions. The dish epitomizes the Italian philosophy of using fresh, high-quality ingredients and minimalistic preparation to highlight natural flavors. Over time, Linguini Vongole has evolved, with chefs experimenting by adding various shellfish like mussels to create new dimensions of taste.
Wine Pairing
Selecting the right wine is crucial to complementing the flavors of Linguini Vongole with mussels and clams. A crisp, dry white wine such as a Vermentino or Pinot Grigio from Italy pairs beautifully with the dish. These wines, with their light and zesty profiles, enhance the briny sweetness of the shellfish and the subtle garlic and herb notes. For those who prefer a more full-bodied option, a Chardonnay with a touch of oak can also work well, adding a rich, creamy contrast to the bright, oceanic flavors.
Culinary Tips
When preparing Linguini Vongole, freshness is paramount. Always try and use fresh mussels and clams to ensure the best taste and texture. Additionally, incorporating high-quality extra virgin olive oil and fresh herbs like parsley can elevate the dish, adding layers of aromatic complexity.
To enhance the dining experience, consider serving Linguini Vongole with a side of crusty bread. The bread is perfect for soaking up the savory broth left behind by the shellfish. Especially as the broth is packed with amazing flavour . A simple arugula salad with a light lemon vinaigrette can provide a refreshing counterbalance to the rich flavors of the pasta.
A Culinary Masterpiece
Linguini Vongole with mussels and clams is such a brilliant meal. This simple dish captures the essence of Italian cooking, where simplicity meets sophistication. It doesn’t matter whether it’s weeknight indulgence or a special occasion treat, this dish will always leave you satisfied.
Linguini Vongole
Linguini Vongole with mussels and clams is a classic Italian dish that combines tender pasta with the briny richness of shellfish, capturing the essence of coastal cuisine. Perfect for a special occasion or a delightful weeknight dinner, this dish pairs wonderfully with a crisp, dry white wine.
Print
Facebook
Pinterest
Twitter
Add to Collection
Servings: 4 People
Calories: 669kcal
Ingredients
- 1 lbs linguini
- 1 lbs clams fresh
- 1 lbs mussels fresh
- 4 cloves garlic thinly sliced
- 1 cup dry white wine
- 1/4 cup extra virgin olive oil
- 1 tsp red pepper flakes
- 1/4 bunch fresh parsley chopped
- salt to taste
- pepper to taste
- 1 large lemon wedges for serving
Instructions
- Scrub the clams and mussels under cold water to remove any sand or debris. Discard any that are cracked or open.1 lbs clams, 1 lbs mussels
- Boil a large pot of salted water. Cook the linguini until al dente according to the package instructions, then drain and set aside.1 lbs linguini
- In a large, deep skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, sautéing until the garlic is golden and fragrant, about 2-3 minutes. Be cautious not to burn the garlic.4 cloves garlic, 1 tsp red pepper flakes, 1/4 cup extra virgin olive oil
- Pour in the white wine, bringing it to a simmer. Add the cleaned clams and mussels to the skillet, covering it with a lid. Cook for about 5-7 minutes, occasionally shaking the pan until the shells have opened. Discard any that remain closed.1 cup dry white wine
- Add the cooked linguini to the skillet, tossing it gently to coat the pasta in the flavorful broth. Season with salt and pepper to taste.salt, pepper
- Garnish the dish with freshly chopped parsley and a squeeze of lemon juice. Serve immediately with additional lemon wedges on the side.1/4 bunch fresh parsley, 1 large lemon
Notes
Tips:
– Use the freshest shellfish available to ensure the best flavor and texture.
– Pair with a crisp, dry white wine like Vermentino or Pinot Grigio for a perfect dining experience.
– Serve with crusty bread to soak up the savory broth and a simple arugula salad with a lemon vinaigrette to balance the rich flavors.
– Use the freshest shellfish available to ensure the best flavor and texture.
– Pair with a crisp, dry white wine like Vermentino or Pinot Grigio for a perfect dining experience.
– Serve with crusty bread to soak up the savory broth and a simple arugula salad with a lemon vinaigrette to balance the rich flavors.
Nutrition
Calories: 669kcal | Carbohydrates: 93g | Protein: 25g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 196mg | Potassium: 567mg | Fiber: 5g | Sugar: 4g | Vitamin A: 598IU | Vitamin C: 25mg | Calcium: 70mg | Iron: 5mg
17 comments
My favourite seafood pasta dish. Would have this every day of the week if my wife would let me!!
I was impressed by how this Linguini Vongole recipe transformed simple ingredients into a sophisticated meal.
The garlic and white wine created a beautifully aromatic sauce that clung to the pasta and seafood. The mussels and clams were perfectly cooked, tender, and juicy, and I enjoyed the touch of spice from the red pepper flakes.
The Linguini Vongole was an absolute delight. The combination of fresh clams and mussels, cooked to perfection, gave the dish an incredible depth of flavour.
A fantastic recipe for a light, satisfying meal.
The briny clams and mussels paired with the white wine and garlic created a broth that was nothing short of heavenly.
The linguini soaked up all the flavours wonderfully, making each bite deliciously satisfying.
A must-try for seafood lovers, it’s a simple yet refined dish.
It’s an elegant dish that’s surprisingly easy to make at home.
The fresh mussels and clams were cooked just right, and the wine and garlic broth was the perfect backdrop for the pasta. I was particularly impressed with how the red pepper flakes added a subtle heat without overpowering the dish.
This Linguini Vongole tastes like something you’d get at a high-end seafood restaurant.
The white wine and garlic broth, infused with red pepper flakes, created a balance of heat and tang that complemented the delicate seafood. The lemon added a zesty brightness that lifted the dish beautifully. Tossing the linguini in the sauce allowed each strand to absorb the rich, savoury juices.
I added a few shrimp right at the end. I know its not traditional but love them and they went really well.
I love seafood and pasta and this is a dream dish for me. I also had some seafood to use so additionally perfect. The dish was incredibly tasty but I added a bit of red chilli as well as not hot enough.
This has to be one of my favoruite dishes. The lovely meaty mussels and clams with the silky pasta is just right.
Made this as a treat for my wife and it was perfect. Problem is she expects me to cook now! Need more easy recipes to follow.
The pasta was perfectly coated in a savory, garlicky sauce, and the mussels and clams were cooked to perfection.
Comments are closed.