How To make Pasta with White Clam Sauce

How to Make PASTA Alle VONGOLE Like an Italian

Pasta alle vongole is inspired by the Mediterranean lifestyle and it is my absolute favourite pasta dish in the world. The salty vongole and smooth long strands of pasta mixed with freshly chopped parsley and crushed garlic are the ultimate match .

#linguinevongole #spaghettivongole #clamspasta

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Pasta alle Vongole
0:43 Welcome to Vincenzo's Plate
1:17 Linguine Vongole Ingredients
2:20 How to wash the vongole (clams)
4:07 How to Cook Linguine alle Vongole
8:25 How to remove the meat from the shells
9:11 How to combine the ingredients to make a creamy pasta vongole

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Eat Well At Home-Linguine & White Clam Sauce; By Food Experiences LLC

This 10 minute video shows Chef Ron making Linguine & White Clam Sauce; how delicious it is and how easy it is to make. Please watch the video, LIKE & SUBSCRIBE, then most importantly make it yourself to EAT WELL AT HOME!

Linguine with Clam Sauce Recipe (Pasta Alle Vongole)

You will absolutely love this very easy-to-make Linguine with Clam Sauce recipe that has homemade pasta in a delicious garlicky clam sauce.

To me, linguine with clam sauce is one of the best Italian pasta recipes out there. It’s incredibly simple to make and loaded with delicious garlic and seafood flavors. This recipe obviously originated in Italy, and specifically the east Genoa region. Most Italian recipes were created based on availability, and with Genoa being ocean side, there was plenty of seafood to use.

Ingredients for this recipe:

• ¼ cup olive oil
• 4-5 finely minced cloves of garlic
• ½ peeled and small diced shallot
• 12 fresh rinsed clams
• ¾ cup white wine
• 10 ounces canned whole clams in juice
• 6.5 ounces canned chopped clams in juice
• small bunch of finely minced fresh parsley
• 1 pound fresh or dried pasta
• sea salt and fresh cracked pepper to taste

Serves: 4

Prep time: 5 minutes

Cook Time: 20 minutes

Procedures:

1. Add the olive oil to a large rondeau or frying pan over low heat and stir in the garlic and shallots and cook for 1 minute.
2. Place in the fresh clams and stir until combined. Place on a lid and cook for 6-8 minutes or just until the clams begin to open.
3. Next, deglaze with the wine and turn the heat to medium-high to high heat and cook for 3-4 minutes to reduce the amount of wine, and until the clams are completely opened up.
4. Turn the heat to low and add in the canned clams, salt, pepper, and ¾ of the chopped parsley and cook for 1 to 2 minutes. Set aside.
5. Add the pasta to a large pot of boiling salted water and cook until al dente.
6. Strain the noodles and toss with the clam’s saucepan.
7. Serve with optional grated parmesan cheese, red pepper flakes, and remaining chopped parsley.
Chef Notes:

Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking.

How to Reheat: Add your desired amount to a pan over low heat and heat up until warm. You may need to add in a little bit of water or chicken stock to reconstitute.

How to Store: Place covered in the refrigerator for up to 3 days. This recipe will not freeze well.

You should definitely use Fresh Pasta Dough Recipe, but if not, you can easily swap it out for dried pasta.

I personally like to use an Italian white wine like Pinot grigio, but other great wines you could use are chardonnay or sauvignon blanc.

How to Make SPAGHETTI ALLE VONGOLE like in Italy

SPAGHETTI ALLE VONGOLE
Taste the flavours of the sea on a plate with this simple spaghetti vongole recipe. The secret is in slow cooking these little shellfish until they create a beautiful broth which then coats each strand of spaghetti until it looks silky and tastes like perfection. Enjoy this seafood recipe with Vincenzo’s Dad Paolo as he shows off his culinary skills.

#spaghettivongole #spaghettiallevongole #vongole

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Check out these PLAYLISTS:

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????PASTA RECIPES:

????PIZZA RECIPES:

????MAIN COURSE RECIPES:

????DESSERT RECIPES:

✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.

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???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

Instant Pot Linguine with White Clam Sauce

Recipe Here!:

Oh boy do I love Linguine with White Clam Sauce. It's one of those pastas that are so simple, yet so full of flavor and vibrant to gaze at. Long & thin flat noodles covered in a glistening, creamy, garlicky sauce adorned with spices and chopped clams.

In fact, this dish reminds me of the amazing sauce used for baked clams that we make sure the server supplies us extra bread for to soak up every last drop...but in a pasta!

It's easily one of my favorite pasta dishes ever not only because of its unforgettable rich/light flavor, but also because it’s just that: EASY...and QUICK! So get out that Instant Pot because this one's gonna change the way you cook and eat pasta!

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Easy and Delicious Linguine and Clams

#shorts #linguineandclams #pastarecipes

Linguine and Clams

1 lbs Linguine pasta
(1) 15oz can of baby clams
3 Tbsp Shallot finely diced
4 Garlic Cloves finely sliced
1 med size Tomato finely diced
1/4 cup Fresh Parsley chopped
1/4 cup Fresh Basil leaves
1 Cup Dry White Wine (Chardonnay etc..)
3 Tbsp Butter
3 Tbsp Olive oil
1/2 Tsp Red pepper flakes
1 Tbsp Lemon juice
Parmesan cheese
Salt and pepper

*In a large pot bring 4 qts of water to a boil then add 2 Tbsp of salt to the water. Boil your linguine to the instructions on the package. (Cooking to Al dente is recommended)

NOTE: reserve about 1 cup of pasta water just in case.

*In a large sauce pan, on med/low heat, add olive oil, shallots, garlic, Red pepper flake, salt and pepper to taste. Once shallots and garlic are translucent, add white wine and let reduce for about 3 minutes.

*Add tomatoes and lightly season with salt. Let cook for 2-3 minutes.

*Add clams to the sauce with about 1/2 the water from the can.

*Next add butter, parsley, basil, lemon juice, and adjust salt levels if needed. (Cook for about 5 minutes)

*Add linguine to your sauce (add pasta starch water if needed) and toss with a little grated parmesan cheese.

*Serve in a bowl with freshly grated parmesan cheese on top, basil, and a little bit of raw olive oil.

*Goes well with crusty garlic bread on the side.

Enjoy!

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