Linguine Vongola With Clams
Linguine Vongola combines tender clams with a flavorful garlic, parsley, and lemon sauce, perfect for seafood lovers seeking a quick, elegant Italian dish.
Ingredients
Instructions
- Heat butter and olive oil slowly over medium heat and sauté garlic until tender.
- Remove from heat and add clam liquid, lemon juice, worcestershire sauce, wine, parsley, salt, and pepper.
- Cook on medium heat for 5 minutes.
- Add clams and cook for 3 minutes more.
- Add 1/2 cup of hot water and 1 teaspoon of cornstarch, stirring to combine.
- Cook until a nice sauce forms.
- Serve over cooked linguine and top with Parmesan cheese.
Tips & Substitutions
For a richer flavor, consider using fresh clams instead of canned. Also, feel free to add a pinch of red pepper flakes for heat. If you don’t have parsley, fresh basil or even spinach can work as substitutes. Make sure to cook the garlic just until fragrant to avoid bitterness. This recipe can also be adapted with shrimp, as seen in Sexy Shrimp.
Serving Suggestions
Serve the Linguine Vongola hot, garnished with additional parsley and Parmesan cheese. It pairs beautifully with a crisp green salad or garlic bread for a complete meal. For drinks, a chilled white wine like Pinot Grigio complements the seafood flavors perfectly. Explore more Italian recipes for a delightful dinner theme.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm on the stove over low heat, adding a splash of water or broth to keep the sauce from drying out. Avoid microwaving as it can overcook the pasta.
Nutrition & Diet Analysis (per serving)
Each serving of Linguine Vongola With Clams contains roughly 168 calories, with 9g protein, 20g carbohydrates, and 3g fat. It is an excellent source of iron (41% of the Daily Value), potassium (22% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1631mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen clams instead of canned?
Yes, you can use frozen clams, but make sure to thaw them completely before cooking. Adjust the cooking time slightly, as frozen clams may take a bit longer to heat through. Just be cautious not to overcook them as they can become tough.
What if I don’t like clams?
If you’re not a fan of clams, you can easily substitute them with shrimp or scallops. Both options work well in this dish and can be cooked in a similar manner. For a vegetarian version, consider sautéing mushrooms or using artichoke hearts for added texture.
How can I make this dish gluten-free?
To make Linguine Vongola gluten-free, simply substitute traditional linguine with gluten-free pasta. Many brands offer excellent alternatives that hold up well in sauces. Just ensure to follow the cooking instructions on the package for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).