What Makes This Recipe So Good
My love affair with shellfish began in Italy many years ago, and to this day, I always order linguine alle vongole when I’m there. I’ve been making linguine alle vongole (“linguine with clams”) for years, and this recipe keeps all the delicious, rich flavor of the original, but makes it so much easier by using canned clams. What’s great is that this recipe uses mostly pantry staples, making it inexpensive, too!
Ingredients
Linguine – A simple ribbon pasta that is wider than spaghetti and rounder than fettuccine, linguine is perfect for soaking up the sauce and allowing the other flavors to shine.Clams – Canned clams make this pasta super easy and inexpensive, yet still have a rich, salty, slightly fishy flavor.Olive oil – A light, fresh olive oil is perfect for making a sauce that is savory but doesn’t overpower the other flavors.White wine – A little white wine enhances the olive oil and the saltiness of the clams.
Chef’s Tips
In Southern Italy, tomatoes and fresh basil are often added to this dish. I’ve made mine without, but you can add those if you’d like!To get your linguine perfectly al dente, make sure to heavily salt your water. Make sure to use plenty of water in the pot, too, so that the pasta has plenty of room to move around and expand.
More Delicious Italian Recipes
Caprese Sandwich (Melted or Cold)Chicken CarbonaraBaked Feta PastaChicken Piccata (Paleo, Gluten Free)Cottage Cheese Alfredo
