Linguine with Clam Sauce Recipe (Pasta Alle Vongole)
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- Опубликовано: 10 сен 2024
- You will absolutely love this very easy-to-make Linguine with Clam Sauce recipe that has homemade pasta in a delicious garlicky clam sauce.
To me, linguine with clam sauce is one of the best Italian pasta recipes out there. It’s incredibly simple to make and loaded with delicious garlic and seafood flavors. This recipe obviously originated in Italy, and specifically the east Genoa region. Most Italian recipes were created based on availability, and with Genoa being ocean side, there was plenty of seafood to use.
Ingredients for this recipe:
• ¼ cup olive oil
• 4-5 finely minced cloves of garlic
• ½ peeled and small diced shallot
• 12 fresh rinsed clams
• ¾ cup white wine
• 10 ounces canned whole clams in juice
• 6.5 ounces canned chopped clams in juice
• small bunch of finely minced fresh parsley
• 1 pound fresh or dried pasta
• sea salt and fresh cracked pepper to taste
Serves: 4
Prep time: 5 minutes
Cook Time: 20 minutes
Procedures:
1. Add the olive oil to a large rondeau or frying pan over low heat and stir in the garlic and shallots and cook for 1 minute.
2. Place in the fresh clams and stir until combined. Place on a lid and cook for 6-8 minutes or just until the clams begin to open.
3. Next, deglaze with the wine and turn the heat to medium-high to high heat and cook for 3-4 minutes to reduce the amount of wine, and until the clams are completely opened up.
4. Turn the heat to low and add in the canned clams, salt, pepper, and ¾ of the chopped parsley and cook for 1 to 2 minutes. Set aside.
5. Add the pasta to a large pot of boiling salted water and cook until al dente.
6. Strain the noodles and toss with the clam’s saucepan.
7. Serve with optional grated parmesan cheese, red pepper flakes, and remaining chopped parsley.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking.
How to Reheat: Add your desired amount to a pan over low heat and heat up until warm. You may need to add in a little bit of water or chicken stock to reconstitute.
How to Store: Place covered in the refrigerator for up to 3 days. This recipe will not freeze well.
You should definitely use Fresh Pasta Dough Recipe, but if not, you can easily swap it out for dried pasta.
I personally like to use an Italian white wine like Pinot grigio, but other great wines you could use are chardonnay or sauvignon blanc.
Here is a tip from an Oregon Coast viewer. Adding sea salt to the water helps those clams think that the tide has come in. 2-4 hours in the refrigerator and they have spit out all of their sand. Easy on the salt, make it taste like the ocean
Tasted great. Careful with the salt if you’re using the canned clams. They’re pretty salty. I added some pasta water to the sauce. Thanks!
Yes agree ~ careful with the salt. We only used fresh clams & cleaned properly & husband said the clams were salty enough. Glad we did not add the salt to the recipe 😊
Made this tonight. It was amazing! My son and I ate a whole loaf of Italian bread to soak up the broth. Definitely on my list of quick delicious meals. Thx Chef!
One of my favorite dishes.
Same here..
OMGGGGGGGGGG MAKING IT TODAY!!!
Thank you for such an easy thorough step by step! Trying this out for the first time and this is the only video ive come accross that explains everything so easily!
I love that you give alternatives whenever you cook. Thank you!!!! You are the best.
I made this last night. I also added fresh mussels. It was simply divine!
An excellent Lent meal! Yum!
HI CHEF BILLY
MY MOUTH IS WATERING AS I WATCH THIS DELICIOUS RECIPE 😋😋
THANK YOU SO MUCH 💕💕
Thank you. I thought I had to open the clams before cooking them. Now I am going to buy some canned and fresh clams.
Thank you... 😁💞
Just made this recipe. Never did this before. I don't even eat clams. My husband always orders this when dinning out & I eat some of the linguine & dip a few pieces of bread into the broth. Husband Traeger'd the clams till they they slightly opened while I had the broth ready & waiting to go while waiting for him to bring in the clams & finished in the your broth recipe while linguini was boiling. I did add about 4 Tbs of Irish butter into the broth to kick it up a notch & the juice of 1 small fresh lemon after adding the linguine. O...M...Gosh... EXCELLENT!! 👏🏼 sprinkled chili flakes and grated some fresh parmigiano reggiano on top after serving. Superb!! Thank You for sharing ~ LOVE this recipe 💞
Thanks Billy now I'm starving,,,,,off to get clams,,,,lol
Perfecto ! I urge people to FIND those fresh clams..and canned clams, follow EXACTLY...bellisima!
Such a fancy pasta recipe! It looks so flavorful wow! Awesome work, keep it up :D
Thanks for watching!
You I like. Every chef worth keeping has your attitude. I'm in the business and I;m going to spread the word.
Love your style of cooking👊🏾👊🏾👊🏾🙏🏾🙏🏾🙏🏾
Thanks for watching!
Mr. P I love this thank you for the step by step recipe may God Bless 🙏
Fresh pasta is the best!
Hey there Chef! Love the channel and the content so please keep them coming! QQ for you - I am making this dish for 8 and I use fresh cherrystone clams - yes I shuck them myself - was wondering how many clams per person to use - you should know that we are clam lovers! Thanks and Merry Christmas to you and yours!!🎄
I LOVE this dish.
Thanks for the recipe, I recently got a job as a kitchen manager at a small Seafood Bistro. They are bastardizing these beautiful fresh manila clams with a mediocre "on the fly" recipe. I have to change it!! Thank you for your time and effort! subscribed!! and LOVE!!
Optional yes but sacrilege in Italy to put cheese on seafood!
Sacrilege is all this recipe for an Italian. Sorry but, ... i wouldn't eat this dish even if someone paid me. 😆😆😆.
Oh god , yummy ...have to make this !
It looks amazing, se ve delicioso, en Perú tenemos la oportunidad de comprar mariscos frescos, así que preprararé esta receta💪!! Thanks
It so looks like you put red pepper flakes in this, did you? How much?
Thank you Chef, this is my next dinner :D
Amazing recipe as usual.
I like the mix of fresh and canned clams to be more budget friendly. Is there a particular brand of canned clams that works well? Thus far, the Bar Harbor ones seem to have worked the best for me, but I’m always open to new options.
hey chef, what would you say the best alternatives for shallots are? i am allergic to them.
Just omit them & maybe add a bit more garlic
Do not substitute onion as it will give a different unappealing taste
Great choice of winw
This is exactly how my mom taught me and what I do to this day.
I've seen some chefs add Parmesan cheese to this. In your opinion, would that be good or ruin the dish?
Awesome recipe, thanks. If I can't use white wine though, what can I replace it with (something without alcohol)?
I’ve learned through trial &
error making this recipe
for many years..
With or Without White Wine
when I didn’t have any on
hand.
There is a slight difference in
taste ...
I can understand if a person
has dietary restrictions,
when making Pasta dishes..
I’ve found out White wine usually burns out
during cooking process in
any recipe & gives
the dish a clean taste ..
If one chooses to not
use it ..
It’s okay ..
Low sodium chicken stock is a option if you can't use wine
@@brianlabahn3753 that's a great idea, thanks 😊
@@abyssiancat2983 thanks 😊
several linguine w/clam sauce recipes add lemon juice
what is the prep for the clams? overnight with oatmeal? nothing? help is appreciated...
Oatmeal?
@@ChefBillyParisi When I was a kid and my dad would put on a clambake (NE Ohio) he would put the clams in water with oatmeal for them to eat and then get rid of the contents of their stomach (?). The next day he would scrub the heck out of them and never a grain of sand was had. Granted about 60+ years ago. I have eaten clams (home cooks and restaurants) and it's pretty bad to get sand from a bite. Do I even need to worry about this? Thanks!
Put the Clames in ice water in the refrigerator for an hour to two hours at all. The dirt comes out your salted water and it’s yours out to Sand from the Clames.
Yes, I add Parmesan, thank you!
Can I also put shrimp with clams
Might want to scrub those clams first.
A lot of us Italians use cheese, It depends on what part of Italy your Grand Parents and from.
Why do they say white sauce? No cream?
Manila or New Zeland!
Mister Billy, cheese with clams? Please...
All perfect up to 8:27......get rid of the cheese or I send the boys round! 🤣 Put cheese on fish pasta in Italy and you lose ya citizenship!
Man I said it was optional, and you know how Americans love cheese!
Billy I know you’re a pro but bro that poor linguine was cooked to fk my man, I don’t even do my large oblong tagliatelle for 2 min, that thing linguine looked like boxed over cooked pasta man, damn
Nice hat
SORRY NO CHEESE WITH SEA FOOD PASTA
You're making the transition to veganism very difficult.
Cheese is NOT added to a pasta and fish dish. An Italian “No-No”.
What kinda monster puts cheese on clam sauce
Americans have their own strange ideas about Italian cooking.
It’s not Italian cooking it’s American cooking. Get it right.
Cheese with clams 🤣🤣🤣🤣🤔