Linguine with clams in white sauce 

An Italian classic, this light pasta is infused with garlic, briny clams, white wine, and chili flakes. If I were to describe the classic white alle vongole sauce, I'd say it's a basic aglio, olio, e peperoncino with clams and white wine added. Linguine with clams in white are one of the most popular seafood first courses. Tradition wants them without sauce to enhance the flavor of shellfish. If you want to try the "red" version, add garlic and chili, before adding the clams, five chopped tomatoes, deprived of skin and seeds, cooking the sauce for a few minutes. The delicious linguine with clams in white are prepared by opening the clams in a pan together with garlic and parsley, then removing the shells and with the cooking water preparing a sauce that will season the pasta al dente. Here are the steps for linguine with clams in white.

Linguine alle vongole (linguine with white clam sauce) is always a hit!  This dish is great for the spring and summer months or really anytime you’re in the mood for a light and fresh Italian pasta recipe.  The briny clams, white wine, hot pepper flakes, and fresh parsley are the perfect flavor match for the pasta. Preparing linguine with clams is very simple, however you must have some precautions not to jeopardize the perfect success of the dish. Are you looking for a proven and successful recipe? You have arrived in the place that suits you! Follow my advice and you will bring to the table one of the best pasta with clams ever tasted before.

Ingredients

Linguine 350 g 

Clams 1,5 kg 

Garlic 2 cloves 

Parsley 1 bunch 

Extra virgin olive oil 6 tablespoons 

Fresh chili pepper 1 tip 

Salt to taste

Preparation

Put the clams in a pan with two tablespoons of oil, a peeled and crushed clove of garlic and a little washed and chopped parsley, cover and let them open over high heat. Remove the shellfish from the valves, keeping aside some whole clams filter the cooking liquid, keeping it aside. In a pan with the oil, brown the remaining garlic, then add the chili and the shelled clams with their cooking liquid and let them heat for a few minutes. Cook the linguine al dente, drain, put them in the pan with the clams and mix everything on the fire, then transfer them to the plates, decorated with clams kept aside and parsley and served on the table.