Linguine al Vongole Rosse
Indulge in a delightful Italian classic with this Linguine al Vongole Rosse recipe. This dish features tender linguine pasta generously coated in a rich and savory red clam sauce, enhanced with aromatic garlic, fresh herbs, and a hint of lemon. The combination of fresh sautéed ingredients brings the sea to your table, making it perfect for weeknight dinners or special occasions. Serve it with a side of crusty bread and a glass of white wine for a truly authentic experience. Share this recipe with friends and family for a taste of Italy that they won't forget!
4
Servings
225
Calories
11
Ingredients
Ingredients
Butter
4 tablespoons (unsalted)
Olive Oil
3 tablespoons (extra virgin)
Garlic
3 cloves (minced)
Diced Tomatoes
1 (15 ounce) can (undrained)
Fresh Parsley
1/2 cup (chopped, or 1 tablespoon dried)
Dried Oregano
1/4 teaspoon
Dried Basil
1 teaspoon
Salt
1/2 teaspoon
Minced Clams
16 ounces (with liquid)
Linguine
1 lb
Lemon Juice
1 tablespoon (freshly squeezed)
Instructions
1
In a large skillet, melt the butter and olive oil over medium-high heat.
2
Add the minced garlic to the skillet and sauté until fragrant and golden, about 2-3 minutes.
3
Stir in the fresh parsley (or dried parsley), oregano, basil, diced tomatoes (with their juices), and salt. Mix well to combine.
4
Carefully add the undrained minced clams to the skillet, stirring to incorporate them into the sauce.
5
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 5 minutes to allow the flavors to meld.
6
While the sauce simmers, bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain the pasta, reserving a small cup of pasta water if needed to adjust sauce consistency.
7
After simmering the sauce, stir in the freshly squeezed lemon juice and cook for an additional minute.
8
Combine the cooked linguine with the clam sauce in a large serving platter or bowl, tossing gently to coat the pasta completely. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
9
Serve hot, garnished with additional parsley if desired, and enjoy!
Nutrition Information
7.5g
Fat
30g
Carbs
12.5g
Protein
1g
Fiber
1.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Linguine al Vongole Rosse?
Linguine al Vongole Rosse is a classic Italian pasta dish featuring tender linguine coated in a savory red clam sauce made with tomatoes, garlic, and herbs.
How many servings does this recipe make?
This recipe is designed to yield 4 servings.
What is the calorie count per serving?
There are 225 calories in one serving of this dish.
How much fat is in each serving?
Each serving contains 7.5g of fat.
What is the carbohydrate content?
Each serving provides 30g of carbohydrates.
How much protein does this dish offer?
There are 12.5g of protein per serving.
How much fiber is in the recipe?
The dish contains 1g of fiber per serving.
What is the sugar content per serving?
There is 1.5g of sugar in each serving.
What kind of butter should I use?
The recipe calls for 4 tablespoons of unsalted butter.
What type of olive oil is best for this recipe?
Extra virgin olive oil is recommended for the best flavor.
How many garlic cloves are needed?
You will need 3 cloves of garlic, minced.
Should the diced tomatoes be drained?
No, use one 15-ounce can of diced tomatoes and keep the juices.
Can I use dried parsley instead of fresh?
Yes, you can substitute 1/2 cup of fresh parsley with 1 tablespoon of dried parsley.
How much oregano is required?
The recipe requires 1/4 teaspoon of dried oregano.
How much basil is used in the sauce?
You should use 1 teaspoon of dried basil.
Should I drain the clams before adding them?
No, add the 16 ounces of minced clams along with their liquid into the sauce.
How much linguine pasta do I need?
The recipe calls for 1 lb of linguine.
When do I add the lemon juice?
Add 1 tablespoon of fresh lemon juice after the sauce has simmered for 5 minutes, then cook for one more minute.
How long should I sauté the garlic?
Sauté the minced garlic for about 2-3 minutes until it is fragrant and golden.
How long should the clam sauce simmer?
Let the sauce mixture simmer for about 5 minutes to allow the flavors to meld.
How should the pasta be cooked?
Cook the linguine in a large pot of salted water until al dente according to the package instructions.
What should I do if the sauce is too thick?
If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
What is a good side dish for this pasta?
It is traditionally served with crusty bread and a glass of white wine.
What are the main flavor profiles of this dish?
The dish is savory and aromatic, with highlights of garlic, fresh herbs, and a hint of citrus from the lemon.
Is this a quick recipe to make?
Yes, it is considered a quick and easy cooking recipe suitable for weeknights.
What tags are associated with this recipe?
Tags include Italian, pasta, seafood, clams, comfort food, and Mediterranean.
How is the dish garnished?
You can garnish the final dish with additional fresh parsley before serving.
What does 'Rosse' indicate in the name?
'Rosse' refers to the red color of the sauce provided by the diced tomatoes.
Can I use fresh clams instead of canned?
While the recipe specifies minced clams with liquid (canned), you can use fresh clams if you adjust the preparation accordingly.
What is the first step of the recipe?
The first step is to melt butter and olive oil in a large skillet over medium-high heat.