Linguine with Clam Sauce Recipe (Pasta Alle Vongole)

linguine with white clam sauce it's about 90 guaranteed that if this is on a menu in a restaurant i'm going to order it but the best part about it is it's so incredibly easy to make especially at home and the flavors are fantastic i know you will love this recipe this dish in italy is known as pasta allevangole which simply translates to pasta with clams somehow when this recipe made it to the states it got changed up to linguine with white clam sauce it's the exact same recipe for some reason it got changed totally fine i've always told you the italians are super good at just using what they had on hand maybe that's how it got changed from spaghetti to linguine regardless delicious dish we are going to start off with a little bit of prep though sound good let's cook i've got a few garlic cloves about four to five and you know me absolutely hate chopping garlic i've done i've done it for 25 years so now i just run it through a garlic press and of course a link to that garlic press is on my website should you want it just set the garlic to the side and then the next thing i have is a shallot but we only need about half of it so go ahead and slice off the ends slice it in half take off that outer peeling just like cutting an onion and then what we want to do is small dice it definitely do this no reason to have big chunks of shallots in our clam sauce so once it's small dice just simply set it to the side and then i've got a small bunch of parsley now the best way i know how to cut it is to sort of bunch it up and then roll it over grab your knife in the other hand and then simply slice it now there is so much great flavor in parsley stems that's why i'm not picking off the leaves i also use the stems lots of flavor in there once it is finely minced just set it to the side and then the next thing i'm going to do is pull out my fresh clams i'm going to use about a dozen here you could probably use up to 18 or even 24. now the best way to know if your fresh clams are really fresh is if they are completely shut not opened in any way and to store them put them over ice in a colander in the refrigerator let me stop and say this if you can find manila clams those little small ones go all in for fresh clams for this recipe get like four dozen but they are kind of hard to find so if you're like me and you can only get your hands on those bigger atlantic lambs then we're going to use a combination of fresh in can it's going to be totally delicious no worries here's what we do next just going to give these clams a little bit of rinse so putting them in a bowl with some cold water going to let them sit for about two to three minutes remember we're gonna cook the clams in a pan and we're gonna eat that sauce so i don't want any unwanted pieces of shells or anything like that to be in my pan so after that time just add them to a colander in your sink and just give them a little rub down with your hands just to make sure everything is off of there once they are rubbed down just give them a little shake set them to the side now grab that garlic and shallots and we are going right over to the cooktop on low heat i've got quite a bit of olive oil here that i'm going to add to a nice large rondo pot you could use a regular pot or even a large frying pan next add in the finely minced garlic followed up with the shallots now again we are cooking this over low heat we are not looking to brown or caramelize we're not even looking to do anything close to that so give it a quick stir mix in all of those ingredients for maybe 30 seconds or so grab those clams add them right to the mix now what i like to do is sort of give them a quick little stir just to combine the shallots and garlic with the clams get all those flavors infusing and then go ahead and grab a lid if you don't have one that fits your pot like me just grab another round dough set it right on top we're gonna cook it on low heat for six to eight minutes while these clams are just cooking for those few minutes i can't stress it enough make sure it's over low heat do not put this thing to medium to medium high the problem being your garlic will burn your shallots will burn maybe your oil will get past the good smoking point don't do it take your time slow and low my friends only takes a few minutes so don't freak out here's what we're gonna do now head back over to our rondo pot let's take the lid off okay now a great way to know if we're at a good point here to take this recipe to the next step is go ahead and just tilt it up you see how the clams have opened up maybe about a quarter of an inch this is great we're going to crank the heat to medium high and now what i'm going to do is add in some nice white wine got a pinot grigio here from italy and this will sort of steam cook it the rest of the way and the flavors will cook down from the wine making it really tasty see how that clam opens up boom maybe only three to four more minutes once we pour the wine in and now what i'm gonna do is add in the whole canned clams with juice followed up with some chopped canned clams also with the juice you want to season it well with sea salt and fresh cracked black pepper and then at this point what we want to do is add in about a half to three quarters of the chopped parsley the rest is going to be for garnish grab a spoon mix all of those ingredients until they are combined turn the heat completely off because the clams already cook we just want to warm them i wanna state it again if you can do all fresh fantastic if you can just do a combination great too but if you can only use can because that's all you can get your hands on it's going to be totally fine the only different in procedures are you obviously don't need to cook fresh clams so the shells open up so after you've sauteed that garlic and a little bit of the shallot all you do is deglaze with white wine cook it down until it's almost gone then just simply add in your clams and juice just to heat it up over low heat boom you're done go cook your pasta toss it together that's it that's all you got here's what we do now we need to cook our pasta so going over to a large pot of boiling water i'm gonna season it with salt so that it tastes like the ocean this seasons the noodles and also helps to keep them moving when boiling now i've got quite a bit of fresh pasta laying around this is perfect for this recipe obviously going to be using linguine here in this recipe the best part about fresh pasta is it probably cooks in only two minutes so once you add it in there begin to gently move it around using some tongs or a spoon just to break up everything and then once they are done cooking strain it add it right to the pot with the clams with all that goodness in there and then what i like to do is sort of transfer over to using the spoon i don't want to break up the noodles and fresh pasta is a little bit more delicate than dried pasta so simply toss all of these things together until they are combined if you need to adjust the seasonings add any salt or pepper now is the time to do it and at this point we just want to take it off the heat i'm going right back over to the countertop looks and smells absolutely amazing and you know i'm just such a huge fresh pasta fan but it's okay if you only have dried pasta it's still gonna be amazing but fresh pasta just puts it over the edge my friend's top flight when you do it now to all my chefs and training out there all my comeys my komi chefs like i tell you every single time it's about understanding these fundamental basic cooking techniques and putting them into practice like how to properly cook a fresh clam just until it opens or how to finish with can clams because we don't want to cook them to death because guess what they're already cooked they just need to be heated you start putting these things into your everyday cooking and practicing and practicing and practicing them over again my promise to you is your homemade food from scratch will always be better it's gonna be that much more delicious my friends now of course let's plate up in slo-mo i've got a big bowl here so what i'm gonna do is in chunks sort of wrap it around the tongs and give it a little twist once it's in the bowl add on our fresh cooked clams and this part is completely optional but you can grate on some fresh parmesan or pecorino and add in some crushed red pepper flakes again completely optional up to you finished with a little fresh chopped parsley and man oh man check out this beauty i mean what else can you say such a fantastic full-flavored recipe that's an excellent weeknight meal because it's so quick it's that easy but it's also elegant enough to serve up to your friends family and guests on the weekends for maybe a special meal they'll love it be sure to subscribe to my channel like and share this video and definitely check out this video right here i made it just for you you'll love it we'll see you on there 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Channel: Chef Billy Parisi

Views: 48,705

Keywords: clams, linguine, pasta, linguine and clams, italian food, linguine with clams, seafood, recipe, clam sauce, italian, clam, vongole, white clam sauce, seafood pasta, linguini, food network, pasta recipe, linguine with white clam sauce, italian recipes, italian recipe, spaghetti alle vongole, pasta alle vongole, chef billy parisi, chef billy, billy parisi

Id: SRgAaIX4GCM

Length: 9min 15sec (555 seconds)

Published: Wed Mar 03 2021