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Linguine Alle Vongole
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Recipe

10 INGREDIENTS • 9 STEPS • 20MINS

Linguine Alle Vongole

5.0
2 ratings
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.
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Vincenzo's Plate
I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
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.
20MINS
Total Time
$3.55
Cost Per Serving
Ingredients
Servings
2
US / Metric
Linguine
1.1 lb
Linguine
Extra-Virgin Olive Oil
as needed
Extra-Virgin Olive Oil
Garlic
1 clove
Garlic, finely chopped
Vongole
1.1 lb
Vongole
White Wine
8 fl oz
White Wine
Cherry Tomato
8
Cherry Tomatoes, halved
Lemon
1/2
Lemon, juiced
Rock Salt
1 pinch
Rock Salt
Freshly Ground Black Pepper
1 pinch
Freshly Ground Black Pepper
Fresh Parsley
to taste
Fresh Parsley, chopped
Nutrition Per Serving
VIEW ALL
Calories
1039
Fat
6.2 g
Protein
60.7 g
Carbs
155.4 g
Add to plan
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Linguine Alle Vongole
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author_avatar
Vincenzo's Plate
I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.
http://www.vincenzosplate.com/
Cooking InstructionsHide images
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 (as needed).
step 2 Meanwhile, turn the stove on to a medium/high heat and add a generous amount of Extra-Virgin Olive Oil (as needed).
step 3
Once the oil has begun to warm, add the Garlic (1 clove) and simmer until it starts to change colour.
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 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 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 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!
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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Tags
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Dairy-Free
Date Night
Dinner
Pasta
Italian
Seafood
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