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.
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.
Servings 4 People
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