Linguine alle vongole

Ingredients

• 360 g Linguine
• 1.2 kg Live clams (vongole)
• 3 cloves Garlic
• 1 pinch Dried red chili
• 120 ml Dry white wine
• 1 bunch Flat-leaf parsley
• 6 tbsp Extra-virgin olive oil
• to taste Salt

Method

1. Purge the clams: place them in a large bowl of well-salted water and let soak in the refrigerator for at least two hours so they release their sand. Rinse thoroughly and sort, discarding any that are open or cracked.
2. Prepare the aromatics: thinly slice the garlic and finely chop the flat-leaf parsley, reserving a few whole leaves for garnish.
3. Bring a large pot of water to a boil, salt it generously like the sea, then add the linguine. Stir and cook until al dente, keeping an eye on the time indicated on the package.
4. While the pasta cooks, heat a drizzle of olive oil in a large skillet over medium heat. Sauté the sliced garlic and chili until the garlic is golden but not burned.
5. Add the clams to the skillet, pour in the white wine, cover, and let open over high heat. As soon as the shells open, remove the skillet from the heat and take out the clams with a slotted spoon.
6. Remove the meat from most of the clams, keeping some whole in their shells for presentation. Strain the cooking liquid through a fine-mesh sieve to remove any residual sand.
7. Return the skillet to medium heat, pour in the strained liquid, and add a ladle of pasta cooking water. Bring to a simmer and let reduce slightly to concentrate the flavors.
8. Drain the linguine, reserving some cooking water, and add to the skillet with the sauce. Toss vigorously to coat the pasta, adding a splash of cooking water if needed to achieve a glossy, luscious texture.
9. Fold in the shucked and whole clams, sprinkle with chopped parsley, drizzle with raw olive oil, and toss gently. Serve immediately in shallow bowls.

Nutrition

Per serving

Energy

790.8 kcal

Protein

50.07 g

Carbohydrate

74.74 g

Fat

28.39 g

Fibre

2.97 g

Calcium

3.51 mg

Iron

0.14 mg

Magnesium

5.5 mg