Spaghetti Alle Vongole In Bianco With White Clam Sauce Recipes

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LINGUINE ALLE VONGOLE



Linguine Alle Vongole image

Linguine alle vongole (linguine with clams) in a delicious garlicky white wine sauce with a touch of red pepper flakes and parsley.

Provided by James

Categories     Main Course

Time 30m

Number Of Ingredients 11

1 pound linguine
3 dozen little neck clams
10 ounce can baby clams
1/2 cup dry white wine
4 small anchovies
1/2 tsp crushed red pepper flakes
10 cloves garlic
1/4 cup olive oil
1/4 cup extra virgin olive oil
1/4 cup fresh parsley
2 cups pasta water

Steps:

  • Cook pasta to "al dente" in a large pot of salted ( 2 Tbsp kosher salt per gallon) water. Chop or slice the garlic cloves. Finely chop the parsley. Chop 4 anchovies. Separate the canned baby clams from their juice, reserving both.
  • In a large pan saute the garlic and anchovies on medium to medium-low heat in a 1/4 cup of olive oil. Cook until the garlic is golden and the anchovies are slightly dissolved (about 5-7 minutes).
  • To the same pan add the clams and the 1/2 cup of white wine. Turn heat to medium-high and cover. Remove clams as they open and set aside in a bowl tented with foil to keep warm.
  • After all the clams have opened (discard any that do not open after 7-10 minutes) add the parsley, reserved clam juice, 1/4 cup of pasta water and the 1/2 tsp of red pepper flakes. Let the sauce thicken slightly for 2-3 minutes.
  • Add the al dente pasta to the sauce and turn heat to medium. Thoroughly coat the pasta with the sauce for 1 minute. Add the baby clams to the pasta to heat them through. Taste test and adjust salt and hot pepper levels if required.
  • Finally add the whole clams to the pasta and mix once more. Turn the heat off and drizzle a few tablespoons of extra virgin olive oil on top. If more sauce is needed just add a few ounces of pasta water at a time to get the perfect consistency. Enjoy!

Nutrition Facts : Calories 719 kcal, Carbohydrate 65.6 g, Protein 40.3 g, Fat 30.9 g, Cholesterol 208 mg, Sodium 730 mg, ServingSize 1 serving

LINGUINE WITH CLAMS (LINGUINE ALLE VONGOLE)



Linguine with Clams (Linguine alle Vongole) image

This classic pasta dish in bianco, with fresh clams, garlic, and white wine is a family-favorite summer dinner that's easy to make.

Provided by Amanda Biddle

Categories     Main Course

Time 1h5m

Number Of Ingredients 10

3 to 4 pounds littleneck clams (, cleaned)
1 pound linguine
1/4 cup olive oil (, plus additional for serving)
5 to 8 cloves garlic (, chopped (quantity depending on how garlicky you like the dish))
1/4 to 1/2 teaspoon crushed red pepper flakes ((more or less, to taste))
1 cup dry white wine ((choose a bottle you'd drink))
1/4 cup fresh lemon juice ((increase or decrease, to taste)**)
3 tablespoons unsalted butter
1/3 cup chopped fresh parsley (, plus 2 tablespoons for garnish)
kosher salt

Steps:

  • Sort and clean clams following the instructions in my Fresh Clams Guide.
  • Cook linguine in a large pot of salted boiling water until it's about a minute shy of al dente, about 8 minutes (pasta will finish cooking in the clam sauce and should have a little firmness to it).
  • While the pasta is cooking, heat 1/4 cup of olive oil in a deep skillet, sauté pan, or braiser (12-14 inches wide). Add garlic and red pepper flakes and cook, stirring, until garlic is lightly-browned and fragrant, about 1-2 minutes.
  • Add white wine, lemon juice, and clams, cover pan, and steam over medium-high heat until clamshells have opened, about 5-8 minutes. Gently shake the pan occasionally. I like to start checking the clams at the early end of the range, transferring them from the pan one at a time to a holding bowl as they cook. For tender clams, it's important not to overcook. Tent the bowl of cooked clams with foil. (A few clams might need a little extra time. Discard any clams that don't open after 10-13 minutes.)
  • Reserve 1/2 to 1 cup of pasta water before draining the linguine. When all of the clams are cooked and removed from the pan, whisk 3 tablespoons of butter into the simmering steaming liquid.
  • Add the drained linguine to the pan, tossing to coat. Cook for about 2 minutes, until linguine is al dente. The sauce should be brothy, but will lightly cling to the noodles. If the linguine looks dry at any point, stir in some of the reserved pasta water, as needed.
  • Stir the chopped parsley into the pasta. Season to taste with salt*, additional red pepper flakes, and lemon juice**, if needed.
  • At this point, you can either remove the clams from their shells and stir the meat into the pasta, or serve the pasta tossed or topped with the whole clams for guests to de-shell in their bowls. We like to remove the meat from about half of the clams and leave half whole.
  • Garnish the dish with a drizzle of fruity olive oil, fresh lemon wedges, and the remaining parsely. Serve immediately with crusty bread for dipping.

Nutrition Facts : Calories 723 kcal, Carbohydrate 91 g, Protein 23 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 324 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

SPAGHETTI ALLE VONGOLE IN BIANCO (WITH WHITE CLAM SAUCE) RECIPE



Spaghetti alle Vongole in Bianco (With White Clam Sauce) Recipe image

Spaghetti alle vongole, an Italian classic, is a light pasta infused with garlic, briny clams, white wine, and chile flakes. It's a quick meal that's as easy as it is delicious.

Provided by Daniel Gritzer

Categories     Mains     Quick Dinners

Yield 4

Number Of Ingredients 9

Kosher salt
3 pounds (1.25kg) fresh small clams, such as littlenecks, Manilas, or cockles (about 3 dozen littlenecks or 4 dozen Manilas or cockles)
3 tablespoons (45ml) extra-virgin olive oil, plus more as needed
3 medium cloves garlic, very thinly sliced
Pinch red pepper flakes
1/2 cup (120ml) dry white wine
1 pound (450g) dried spaghetti
1 tablespoon (15g) unsalted butter (optional)
Small handful minced fresh parsley leaves

Steps:

  • Fill a large bowl with cold water and stir in enough salt to make it salty like the sea. Add clams and let stand 30 minutes. Lift clams from water and discard purging water; if there is sand in the bottom of the bowl, rinse it out and repeat this process until clams no longer release sand into the water (usually 2 to 3 purging cycles). Discard any clams that are gaping open and refuse to close when prodded.
  • Allow clams to cool slightly, then pull meat from shells; save a few shell-on clams per serving for garnish. If clam meat is large (for example, from larger littleneck clams), you can roughly chop it.

Nutrition Facts : Calories 925 kcal, Carbohydrate 99 g, Cholesterol 168 mg, Fiber 4 g, Protein 79 g, SaturatedFat 2 g, Sodium 3172 mg, Sugar 3 g, Fat 17 g, ServingSize Serves 4, UnsaturatedFat 0 g

SPAGHETTI ALLE VONGOLE



Spaghetti alle Vongole image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 large cloves garlic, finely chopped
1 small dried red chile pepper, crushed, or a pinch of red pepper flakes
1/3 cup olive oil
3 pounds small hard shell clams
1 cup clam juice
1 cup dry white wine
Salt
1 pound spaghetti or linguine
1 cup fresh Italian parsley leaves, finely chopped

Steps:

  • In a large saucepan over medium heat, warm the garlic and chile pepper in the olive oil until the garlic is golden brown, about 1 minute.
  • Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
  • While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente.
  • Drain the pasta and transfer to a large bowl. Add the clam sauce and parsley and toss well. Serve immediately.

LINGUINE PASTA ALLE VONGOLE (LINGUINE WITH CLAMS)



Linguine pasta alle vongole (linguine with clams) image

This classic seafood pasta recipe from Campania is simple to make and bursting with flavour.

Provided by Jacqueline De Bono

Categories     Main Course

Time 40m

Number Of Ingredients 8

320-400 g linguine ((11-14oz) or vermicelli or spaghetti)
800 g fresh clams ((1.8lbs) about 200g/7oz per person)
3-5 garlic cloves (peeled and finely chopped)
1 peperoncino (red chili pepper) or dried flakes (amount depends on your preference)
4-5 tbsp extra virgin olive oil
1-2 handfuls fresh parsley (finely chopped)
salt (to taste (we don't add it to the pasta cooking water))
1/2 glass dry white wine

Steps:

  • Chop the peeled garlic and parsley finely. If using a whole fresh or dried red chili chop finely too. Remove the seeds to make it milder. Be careful not to touch your eyes or mouth after doing this and wash your hands well before continuing to cook.
  • Wash the clams in cold water and remove any with broken shells. Some kinds of clams need a lot of rinsing if they have sand in them. But you can also filter the liquid after you have precooked them, so don't worry so much about the sand.
  • Put a pot of water on to boil for the pasta. When it starts to boil add the pasta. You probably don't need salt as the clams will already be a little salty.
  • While the water is boiling for the pasta, put the clams in a deep frying pan and cook covered over a medium to high heat until they have opened. (about 5 minutes)
  • Allow the clams to cool a little and then remove the meat from most of the clam shells keeping some intact. Discard the empty shells and, if necessary, filter the liquid that the clams have produced. Don't discard it.
  • Cook the pasta al dente according to the instructions on the packet.
  • Heat half the olive oil in a frying pan or skillet. Add the garlic and peperoncino. Cook until the garlic starts to soften. Add the clams (with shells and without) with their liquid to the pan and cook for a few minutes. Then, add the white wine and cook further until the alcohol evaporates. Finally, add the parsley and the rest of the olive oil. Continue cooking for another 3-5 minutes and then turn off the heat.
  • When the pasta is cooked, drain it and add to the pan with the cooked clams. Mix everything together well and serve immediately with another sprinkling of chopped parsley, if required.

Nutrition Facts : Calories 599 kcal, ServingSize 1 serving

LINGUINE CON LE VONGOLE



Linguine con le Vongole image

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound dry linguine
1/4 cup extra-virgin olive oil, plus more for serving
4 garlic cloves, slivered
1/4 teaspoon red pepper flakes
2 pounds littleneck or Manila clams, scrubbed and rinsed well
3/4 cup dry white wine, such as Pinot Grigio
1 lemon, juiced
3 tablespoons unsalted butter
Sea salt and freshly ground black pepper
2 handfuls fresh flat-leaf parsley, finely chopped
2 tablespoons lightly toasted and fried bread crumbs (optional)

Steps:

  • Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
  • Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
  • Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
  • Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.

SPAGHETTI ALLE VONGOLE



Spaghetti alle Vongole image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 17

Extra-virgin olive oil, for cooking
6 cloves garlic, smashed and minced, plus 3 cloves garlic, smashed
2 bay leaves
Pinch crushed red peppers
Small bunch fresh thyme, secured with twine
1 pound littleneck clams
Half a 750-milliliter bottle dry white wine
1 pound dried spaghetti
Kosher salt
Zest and juice of 1 lemon
4 ounces clam juice
1 stick unsalted butter, cut into 6 pats
Leaves from 1 small bunch fresh oregano, finely chopped
Leaves from 1 small bunch fresh parsley, finely chopped
1 small bunch fresh chives, finely chopped
1/2 cup grated Parmesan, plus more for garnish
1 small loaf seeded semolina bread, sliced thick on the bias

Steps:

  • Add 1/4 cup olive oil to a high-sided pan with a lid. Add the minced garlic, bay leaves, red pepper flakes and thyme bundle. Heat pan over medium heat and cook, being careful not to burn the garlic, until fragrant, 2 to 3 minutes. Add the clams and wine and turn the heat to high. Cover and steam until the clams have fully opened, 3 to 5 minutes. Transfer the clams to a glass bowl and return the liquid, thyme bundle and bay leaves back to the pan. Remove most of the clams from their shells and set aside. Reserve the remaining clams in their shells for garnish.
  • Drop the pasta in a large pot of generously salted boiling water. Cook, stirring occasionally to make sure pasta does not stick to the pot, until al dente, 7 to 8 minutes. Drain the pasta and set aside.
  • Increase the heat to medium under the sauce and add the lemon zest and juice and clam juice. Taste for seasoning and simmer. Add the drained pasta, shelled clams and 2 pats of butter. Toss to combine. Remove the bay leaves and thyme bundle. Sprinkle with the herbs, a handful of grated Parmesan and a drizzle of oil. Toss to fully coat the pasta.
  • Preheat the broiler.
  • Melt the remaining 4 pats butter in a saucepan together with the garlic. Brush the bread with the garlic butter and toast in the broiler for about 2 minutes.
  • Divide the pasta into 2 bowls and drizzle with the remaining pan sauce. Garnish with the reserved clams, a sprinkle of Parmesan and a slice of garlic bread.

SPAGHETTI ALLE VONGOLE (SPAGHETTI WITH CLAMS)



Spaghetti Alle Vongole (Spaghetti With Clams) image

Another authentic dish from friends in Naples, Italy. So easy to make and so delicious. If only my husband wasn't allergic, I would make this at home.

Provided by Pilates Gal

Categories     Spaghetti

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb spaghetti
4 garlic cloves, chopped
1/2 cup olive oil
2 1/4 lbs clams, in shells
1 hot pepper, minced
1 lb tomatoes, chopped

Steps:

  • Saute garlic and pepper in the oil. Add the tomatoes and cook 10 to 15 minutes over medium flame. Add clams, cover and cook 5-10 minutes, stirring frequently. Clams are cooked when they are opened.
  • Serve over spaghetti or your choice of pasta cooked al dente. Don't eat any of the clams that do not open.

Nutrition Facts : Calories 875.8, Fat 31.4, SaturatedFat 4.3, Cholesterol 84.9, Sodium 153, Carbohydrate 98, Fiber 5.2, Sugar 5.6, Protein 48.2

SPAGHETTI ALLE VONGOLE



Spaghetti Alle Vongole image

Provided by Bon Appétit Test Kitchen

Categories     Pasta     Valentine's Day     Father's Day     New Year's Eve     Lunch     Seafood     Clam     Mussel     Summer     Anniversary     Christmas Eve     Potluck     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield serves 2

Number Of Ingredients 8

Kosher salt
6 ounces spaghetti
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, thinly sliced
1/4 teaspoon crushed red pepper flakes
1/4 cup white wine
2 pounds cockles, Manila clams, or littlenecks scrubbed
2 tablespoons roughly chopped fresh flat-leaf parsley

Steps:

  • Bring 3 quarts water to a boil in a 5 quart pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water.
  • Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl.
  • Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.

SPAGHETTI VONGOLE



Spaghetti Vongole image

Provided by Molly O'Neill

Categories     dinner, pastas, main course

Time 20m

Yield Four servings

Number Of Ingredients 9

4 cloves garlic, peeled
2 tablespoons olive oil
1/4 teaspoon chili-pepper flakes
24 littleneck clams, scrubbed
2 cups white wine
1 1/2 pounds spaghetti
2 tablespoons fresh lemon juice
1 cup minced Italian flat-leaf parsley
Salt and freshly ground black pepper to taste

Steps:

  • In a large pot over medium heat cook the garlic cloves in olive oil until golden, about 1 minute. Add the chili-pepper flakes, clams and wine. Cover the pot and steam until the clams open, about 5 to 7 minutes. Strain, reserve the broth and set the clams aside to cool.
  • Boil the spaghetti in well-salted water until tender. While it is cooking, take the clams from the shells. Discard the shells. Put the reserved clam broth in a large saucepan over medium heat. When it is boiling, add the lemon juice, the parsley and the reserved clams. Add salt and pepper to taste. Add the spaghetti, toss and serve.

Nutrition Facts : @context http, Calories 873, UnsaturatedFat 7 grams, Carbohydrate 136 grams, Fat 10 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 938 milligrams, Sugar 6 grams, TransFat 0 grams

LINGUINE WITH WHITE CLAM SAUCE (LINGUINE ALLE VONGOLE IN BIANCO)



Linguine With White Clam Sauce (Linguine Alle Vongole in Bianco) image

I have always thought of this as the stereotypical wiseguy dish. However, it is truly one of Italy's treasured recipes. Canned clams will do in a pinch, but fresh are so much better. Most real Italians don't sprinkle Parmesan cheese on fish or seafood pasta, but I like a little on my linguine. Mangia!!!

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

6 tablespoons extra virgin olive oil
3 tablespoons butter
2 shallots, finely chopped (or 1/2 small onion, finely chopped) (optional)
6 fresh garlic cloves, very thinly sliced and smashed
1/2 teaspoon dried oregano
1/4 cup freshly chopped Italian parsley (flat-leaf parsley)
1/2 teaspoon dried red pepper flakes (or, to taste)
1 cup dry white wine
1/2 lemon, juice of
3 cups chopped fresh clams, or
32 littleneck clams, smallest you can find, scrubbed and rinsed
1 lb dried linguine, cooked al dente according to package instructions

Steps:

  • Heat olive oil and butter in a medium-sized saucepan. Add shallots (or onions) and saute' over medium-high heat. Add garlic, oregano, parsley, and red pepper flakes. Saute' for just a minute or so.
  • Pour in wine and lemon juice and cook off for a few minutes. .
  • Turn the heat to low and add the clams, stirring to incorporate, and cook for just a few minutes.
  • Serve over cooked linguine.

Nutrition Facts : Calories 655, Fat 22.3, SaturatedFat 6.1, Cholesterol 72.5, Sodium 1206.4, Carbohydrate 66.1, Fiber 2.6, Sugar 2.6, Protein 38.3

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