Linguine Alle Vongole

Linguine alla Vongole is coastal Italian elegance at its finest. Tender clams, a whisper of garlic, white wine, and a flicker of chilli come together in a sauce that’s as delicate as sea foam and as confident as a sunset aperitivo. The linguine catches every briny, golden drop—light yet luxurious. A dish that takes you straight to the Italian coast, from wherever you may be.

Ingredients

500g Tamma Linguine
1-1.5kg clams, vongole or pipis
4 Tbsp extra virgin olive oil
3 cloves of garlic, crushed
1 Lemon – zest and juice
½ tsp red chilli flakes
2/3 cup white wine
2 Tbsp freshly chopped parsley

Method

Bring a large pot of well salted water to a boil. Add linguini, stir well and cook for 8 minutes.
In a large frying pan, heat olive oil over medium heat. Add lemon zest, garlic and chilli flakes.
Cook gently for 1-2 minutes to infuse the oil with these flavours.
Add the vongole to the pan and shake and toss in the oil. Pour in white wine and stir well. Cover and cook for 2-3 minutes or until the vongole begin to open.
Using long tongs transfer the linguine from its pot straight into the sauce, it is ok if some of the cooking water comes with it. Toss the linguine through the vongole, adding in extra pasta water if it is needed. Keep stirring for another 2 minutes until the pasta is al dente and the sauce completely coats it.
Serve with a sprinkle of parsley and a squeeze of fresh lemon juice.

Linguine Alle Vongole

Ingredients

Method

Linguine

COOK TIME

PACK SIZE

RANGE

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