Linguine with Clams (Linguine con le Vongole)

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This classic linguine with clams, known traditionally as linguine con le vongole, is a quintessential Italian seafood dish that relies on high-quality ingredients for its deep, savoury flavour. The combination of briny shellfish, aromatic garlic, and a hint of chilli creates a sophisticated yet simple sauce that perfectly coats the long pasta strands. Using San Marzano tomatoes adds a gentle sweetness and acidity, balancing the richness of the extra-virgin olive oil and the crispness of the dry white wine.

As a high-protein meal, this dish is as nutritious as it is comforting, making it an excellent choice for a midweek dinner or a relaxed weekend lunch with friends. The recipe is straightforward to prepare, requiring only a few minutes of active cooking to achieve a restaurant-standard finish. Serve this homemade favourite in large bowls with a final flourish of fresh parsley for a beautiful, nourishing Mediterranean feast.

Ingredients for Linguine with Clams (Linguine con le Vongole)

3 tablespoons kosher or coarse sea salt
450g linguine
12 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
450g New Zealand cockles or 24 Manila or littleneck clams, scrubbed
1 tablespoon plus 1 teaspoon red pepper flakes
240 मिलीलीटर सूखी सफेद वाइन
1 (400g) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped

How to make Linguine with Clams (Linguine con le Vongole)

In large pot over moderately high heat, combine 7.6L of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).

Meanwhile, in large sauté pan over moderately high heat, heat 90ml extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.

Reserve 120ml cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.