Linguini al Vongole Bianco
Indulge in the delightful flavors of Italian cuisine with this Linguini al Vongole Bianco (Linguini with White Clam Sauce). This elegant dish features tender linguini pasta tossed in a luscious sauce made from olive oil, garlic, white wine, and fresh clams, all enhanced with subtle hints of anchovy and thyme. Perfect for a quick weeknight dinner or a sophisticated gathering, this recipe is ready in under 30 minutes, making it an excellent choice for any occasion. Pair it with crusty bread to soak up the rich sauce for a truly satisfying meal.
N/A
Servings
200
Calories
14
Ingredients
Ingredients
Extra virgin olive oil
1/4 cup (as is)
Red pepper flakes
1 teaspoon (as is)
Garlic cloves
4-6 cloves (finely chopped)
Anchovy fillets
6-7 fillets (drained)
Dried thyme leaves
1 teaspoon (as is)
Dry white wine
1 cup (as is)
Clam juice or chicken stock
1/2 cup (as is)
Canned clams
2 (6 1/2 ounce) cans (undrained)
Lemon
1 (zest)
Linguini
1 lb (slightly undercooked)
Fresh parsley leaves
1/4 cup (chopped)
Black pepper
to taste (freshly cracked)
Coarse salt
to taste (as is)
Crusty bread
for serving (as is)
Instructions
1
Begin by heating a large, deep skillet over medium heat. Add a slow stream of extra virgin olive oil, approximately four turns of the pan.
2
Once the oil is warm, introduce the red pepper flakes, finely chopped garlic, and drained anchovy fillets. Cook this mixture, stirring occasionally, until the anchovies dissolve into the oil creating a flavorful base.
3
Stir in the dried thyme and the dry white wine. Allow the wine to simmer and reduce for about one minute, enhancing the depth of flavor.
4
Next, add the clam juice (for a stronger clam flavor) or chicken stock (for a buttery finish) to the skillet. Stir well to combine.
5
Gently fold in the undrained clams along with the lemon zest, allowing the mixture to come together beautifully.
6
As the sauce simmers, prepare your linguini by cooking it slightly undercooked, about 6 to 7 minutes. Drain the pasta, reserving a bit of pasta water if needed.
7
Add the drained linguini to the skillet with the clam sauce, tossing everything together for 2 to 3 minutes until the pasta is al dente and has absorbed the delicious flavors of the sauce.
8
Finish the dish by incorporating the freshly chopped parsley, seasoning generously with black pepper, and adding salt to taste. Serve immediately with crusty bread to mop up the remaining juices.
Nutrition Information
8g
Fat
25g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Linguini al Vongole Bianco?
It is a classic Italian seafood pasta dish featuring tender linguini tossed in a white clam sauce made with olive oil, garlic, white wine, and anchovies.
How long does it take to prepare this dish?
This recipe is very efficient and can be prepared in under 30 minutes, making it ideal for both weeknights and special occasions.
What are the primary ingredients for the sauce?
The sauce is composed of extra virgin olive oil, red pepper flakes, finely chopped garlic, anchovy fillets, dried thyme, dry white wine, clam juice or chicken stock, and canned clams.
Do I need to use fresh clams for this recipe?
This specific recipe uses canned clams, including their liquid, which makes it convenient and quick to prepare.
Why are anchovies used in the sauce?
Anchovies are added to create a deep, savory base. They are cooked until they dissolve into the oil, adding a rich umami flavor without a fishy taste.
Can I substitute the clam juice?
Yes, you can use chicken stock instead of clam juice if you prefer a more buttery finish rather than a strong clam flavor.
What kind of wine should I use?
A dry white wine is recommended to enhance the depth of flavor in the sauce.
How should the linguini be cooked?
The linguini should be cooked slightly undercooked, for about 6 to 7 minutes, before being finished in the skillet with the sauce.
Why do you finish the pasta in the skillet?
Tossing the undercooked pasta in the sauce for 2 to 3 minutes allows the linguini to absorb the flavors of the sauce while reaching a perfect al dente texture.
Is this dish spicy?
The dish has a subtle heat from the addition of one teaspoon of red pepper flakes.
What is the calorie count for this recipe?
There are approximately 200 calories per serving.
How much protein is in a serving?
Each serving contains 8 grams of protein.
What is the fat and carbohydrate content?
A serving contains 8 grams of fat and 25 grams of carbohydrates.
Should the canned clams be drained before adding them to the sauce?
No, the clams should be added undrained to incorporate their flavorful liquid into the sauce.
What role does lemon zest play in this recipe?
Lemon zest is added at the end to provide a bright, citrusy lift that balances the richness of the oil and clams.
What should I serve with Linguini al Vongole Bianco?
It is best served with crusty bread, which is perfect for soaking up the delicious remaining white wine and clam sauce.
How much garlic is required?
The recipe calls for 4 to 6 finely chopped garlic cloves.
Can I use fresh parsley?
Yes, the recipe specifically calls for 1/4 cup of freshly chopped parsley to finish the dish.
Is this recipe suitable for a sophisticated gathering?
Yes, its elegant flavors and presentation make it an excellent choice for a sophisticated dinner party.
What type of oil is best for this recipe?
Extra virgin olive oil is best for its flavor profile, used in a generous amount of about 1/4 cup.
What herbs are used in the seasoning?
The dish is seasoned with dried thyme leaves and fresh parsley.
How long should the wine simmer?
The wine should simmer for about one minute to reduce and concentrate its flavor before adding the stock or juice.
What is the preparation for the anchovies?
The anchovies should be drained and then cooked in the oil until they completely dissolve.
Can I use different pasta shapes?
While linguini is traditional for this dish, other long pasta shapes like spaghetti or fettuccine can also work.
How much linguini is needed for this recipe?
The recipe requires 1 lb of linguini pasta.
Is this a traditional Italian recipe?
Yes, it is a staple of Italian seafood cuisine, specifically known as Linguini with White Clam Sauce.
What is the final seasoning step?
The final step involves adding freshly cracked black pepper and coarse salt to taste.
Does the recipe use lemon juice?
No, it specifically uses the zest of one lemon for flavor rather than the juice.
What is the texture of the finished pasta?
The pasta should be al dente, meaning firm to the bite, having absorbed the sauce's liquid.
How many cans of clams are used?
The recipe uses two 6.5-ounce cans of clams.