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Linguine alle Vongole

Italian Fish Pasta
Course: Main course
Preparation: 30 minutes
Cooking: 8 minutes


  • 1.   Thoroughly wash the shells in several waters then drain them in a colander.
  • 2.   Peel and chop the garlic cloves. Have it and chop the parsley. In a saucepan, melt the garlic for 3 minutes over low heat with the olive oil. Add the shellfish, white wine and half the parsley, pepper. Cover the casserole dish and cook for 8 to 10 minutes over high heat, stirring the shellfish halfway through cooking.
  • 3.   Put out the fire. Filter 40 cl of cooking juice from the shellfish and pour it into a saucepan. Bring to a boil over medium heat to reduce it by about a third.
  • 4.   Meanwhile, drain the seashells. Reserve a quarter with their shell and shell the rest.
  • 5.   Cook the linguine in a large volume of salted boiling water for the time indicated on the package.
  • 6.   Whisk in the butter in small pieces in the saucepan to reduce the cooking juices of the shellfish. Check the salt and pepper seasoning then add the rest of the parsley. Mix everything for 10 seconds in a hand blender to obtain a smooth sauce.
  • 7.   Drain the pasta and mix them in a bowl with the shelled shells and the very hot sauce.
  • 8.   Divide the preparation between the plates. Add some shellfish with their shell on top and enjoy with grated Parmesan.



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Ingredients for servings

  • 400 g of linguine
  • 1.5 kg of clams
  • 1.5 kg of cases
  • 1 bunch of parsley
  • 3 garlic cloves
  • 100 g of grated parmesan
  • 10 cl of white wine
  • 50 g of butter
  • 3 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)