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RECIPE
10 INGREDIENTS9 STEPS20min

Linguine Alle Vongole

Linguine vongole is a simple dish PACKED with flavoor. Bursting with all of the colors of Italy, this seafood pasta combines white wine, juicy cherry tomatoes, parsley, and garlic with one of the most flavorful shellfish in the Adriatic sea – Vongole.
Linguine Alle Vongole Recipe | SideChef
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Linguine vongole is a simple dish PACKED with flavoor. Bursting with all of the colors of Italy, this seafood pasta combines white wine, juicy cherry tomatoes, parsley, and garlic with one of the most flavorful shellfish in the Adriatic sea – Vongole.
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
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Fulfilled by
Vincenzo's Plate
Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
20min
Total Time
$3.56
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1.1 lb
Linguine
to taste
Extra-Virgin Olive Oil
1 clove
Garlic , finely chopped
1.1 lb
Vongole
8 fl oz
White Wine
8
Cherry Tomatoes , halved
1/2
Lemon , juiced
1 pinch
Rock Salt
1 pinch
Freshly Ground Black Pepper
to taste
Fresh Parsley , chopped
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Nutrition Per Serving

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CALORIES
1042
FAT
6.2 g
PROTEIN
60.8 g
CARBS
156.0 g

Cooking Instructions

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Step 1
Boil 5 Liters of water in a large pot in preparation for your linguini vongole. Once the water has boiled in the large pot, add the Linguine (1.1 lb) and leave it to cook based on the packet instructions, al dente is always best!
Step 2
Meanwhile, turn the stove on to a medium/high heat and add a generous amount of Extra-Virgin Olive Oil (to taste) .
Step 3
Once the oil has begun to warm, add the Garlic (1 clove) and simmer until it starts to change colour.
Step 4
Add the Vongole (1.1 lb) into the pan and stir well. Then add a glass of White Wine (8 fl oz) and let it simmer.
Step 5
Leave the vongole to simmer in the pan until they begin to open. If they don’t open in the middle, it normally means they are not good to eat.
Step 6
Next, add Cherry Tomatoes (8) – the juicier, the better! Stir through well.
Step 7
Squeeze a Lemon (1/2) into the pan, and then add a pinch of Rock Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch) , then mix.
Step 8
Add a generous amount of Fresh Parsley (to taste) and let it simmer so all the juices and flavours infuse the vongole shells.
Step 9
When the cherry tomatoes have softened and the liquids have started to evaporate, the dish is almost ready. Strain the pasta once it has cooked to your liking and add it to the pan on low heat. Mix the pasta well so that it soaks up the delicious liquids and flavors from your sauce. Serve in large flat bowls and enjoy your beautiful creation!
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Nutrition Per Serving
Calories
1042
% Daily Value*
Fat
6.2 g
8%
Saturated Fat
0.5 g
2%
Trans Fat
0.0 g
--
Cholesterol
162.5 mg
54%
Carbohydrates
156.0 g
57%
Fiber
9.3 g
33%
Sugars
3.9 g
--
Protein
60.8 g
122%
Sodium
1551.0 mg
67%
Vitamin D
--
--
Calcium
187.6 mg
14%
Iron
7.9 mg
44%
Potassium
651.1 mg
14%
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