Pasta alle vongole
Votes: 6
Time: 25 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Seafood is a wonderful ingredient for a quick dinner with an impressive presentation. For example, Italian pasta alle vongole is ready in minutes, and clams in their shells make it a true delicacy. The clams are simmered in white wine with spices until all the shells open, then the remaining juices are thickened with butter, and cooked linguine pasta is stirred into the resulting sauce. Garnish the pasta with the cooked clams, sprinkle with parsley, and serve immediately with a glass of white wine!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g of linguine pasta
- 12 small clams, wash them with a brush
- 2 tbsp. l. olive oil
- 1 clove garlic, minced
- 1/8 tsp red pepper flakes
- 1/3 cup dry white wine
- 1/4 teaspoon dried oregano
- 1 tbsp. butter
- 0.5 cup fresh parsley, chopped
- Special equipment: a frying pan with a tight-fitting lid
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Recipes with similar ingredients: mollusks, linguine pasta, white wine, red pepper flakes, oregano
Cooking the dish according to the recipe:
- In a large skillet with a tight-fitting lid, heat the olive oil over medium-low heat. Add the garlic and pepper and cook until fragrant. Do not allow the garlic to brown. Add the white wine and clams, increase the heat to high, and cover. Cook, stirring occasionally, until all the clams have opened, about 8 minutes.
- Once the clams open, transfer them to a large bowl. Reduce the heat to medium, add the oregano, and stir in the butter. Season with salt and pepper.
- Meanwhile, bring a saucepan of salted water to a boil. Cook the linguine according to package directions. Using tongs, transfer the pasta to the pan with the clam juice and toss to coat evenly. Turn off the heat and add the clams and any juices from the bowl to the pan.
- Toss with tongs to coat everything with the sauce. Sprinkle with parsley. Serve immediately.
Author of the recipe - Valerie Bertinelli is an American actress.
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