Classic Linguine alle Vongole Veraci Recipe
If you’re in the mood for a dish that perfectly embodies the essence of Italian coastal cuisine, this Classic Linguine alle Vongole Veraci (with manila clams) recipe is just what you need. The combination of tender linguine and fresh clams creates a delightful harmony that transports you straight to the seaside.
This recipe for Linguine alle Vongole Veraci (with manila clams) is not just about satisfying your hunger; it’s a celebration of fresh ingredients and simple preparation. The brininess of the clams paired with fragrant garlic and parsley makes for an unforgettable experience.
In less than 30 minutes, you can create an impressive meal that’s perfect for both casual gatherings and special occasions. Impress your guests or treat yourself to this classic dish that never fails to deliver on taste.
An Authentic Italian Pasta Dish
Linguine alle Vongole Veraci is a classic Italian pasta dish that captures the essence of coastal dining. The tender linguine is paired with succulent manila clams, creating a delightful combination that highlights the freshness of the sea.
This dish features a sauce made from garlic, white wine, and fresh parsley, offering a balance of briny and aromatic flavors. It’s a light yet satisfying option, perfect for any occasion, especially during the warmer months when seafood is at its best.
The Ingredients That Shine
At the heart of Linguine alle Vongole Veraci lies its simple yet high-quality ingredients.
The star of the dish, manila clams, should be fresh and scrubbed clean to ensure they open beautifully while cooking.
Garlic and olive oil create a fragrant base, while a splash of dry white wine enhances the overall flavor profile.
Fresh parsley not only adds brightness but also contributes to the dish’s visual appeal, making it as beautiful as it is delicious.
Cooking Techniques to Master
Preparing this dish is straightforward and quick, making it ideal for a weeknight dinner or an elegant gathering.
Start by cooking the linguine al dente in salted boiling water, ensuring the pasta maintains a perfect bite.
Sautéing minced garlic in olive oil until fragrant sets the stage for the clams.
Adding the clams and white wine creates a steamy environment where the clams can open up, infusing the dish with their brininess.
The Finishing Touches
Once the clams have opened, it’s time to combine them with the linguine.
Toss the pasta gently, adding reserved pasta water as needed to achieve the desired consistency.
Season with salt, black pepper, and red pepper flakes for a bit of heat, if desired.
Finally, a generous sprinkle of fresh parsley and a side of lemon wedges elevate the dish, offering a refreshing zing.
Serving Suggestions
Linguine alle Vongole Veraci is best served immediately, allowing the flavors to shine.
Pair it with a chilled glass of dry white wine to complement the seafood and enhance the dining experience.
For a rustic touch, serve the pasta on wooden plates or bowls, evoking the seaside trattorias of Italy.
A simple salad or crusty bread on the side can round out the meal beautifully.
Enjoying the Essence of Coastal Italian Dining
This dish is not just about taste; it’s an experience that transports you to a sun-kissed Italian coastline.
With each bite, the combination of flavors and textures invokes memories of summer evenings spent by the sea.
Whether you’re entertaining guests or enjoying a quiet night in, Linguine alle Vongole Veraci is sure to impress.
The harmony of fresh ingredients and straightforward preparation makes it a go-to choice for seafood lovers.
An Authentic Italian Pasta Dish
Linguine alle Vongole Veraci is a delightful pasta dish featuring al dente linguine tossed with succulent manila clams. The sauce is a beautiful blend of garlic, white wine, and fresh parsley, delivering a burst of flavors that are both briny and aromatic.
This dish is light yet satisfying, making it a perfect choice for a summer evening or any time you crave a taste of the sea.
Ingredients
- 400g linguine pasta
- 1 kg manila clams, scrubbed
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup olive oil
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Red pepper flakes (optional, for heat)
- Lemon wedges for serving
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and reserve 1 cup of pasta water.
- Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the Clams: Stir in the manila clams and pour in the white wine. Cover the skillet and let the clams steam for about 5-7 minutes, until they open up.
- Combine with Pasta: Add the cooked linguine to the skillet, tossing gently to combine. If the pasta seems dry, add reserved pasta water a little at a time until you reach the desired consistency.
- Season: Stir in chopped parsley, salt, black pepper, and red pepper flakes if using. Toss well to combine all the flavors.
- Serve: Divide the pasta among plates and serve with lemon wedges on the side for an extra zing.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4
- Calories: 420kcal
- Fat: 14g
- Protein: 25g
- Carbohydrates: 57g