Linguine au Vongole


prep 0:10       total 0:15


4 servings



1-1/8 lb. dried linguine
2 cups white wine
1 handful parsley
1-1/8 lb. clams
4 shallots, finely diced
1/8 qt. heavy cream
2 tbsp. butter
Seasoning, to taste


Add the dried linguine to boiling salted water and cook until al dente. Meanwhile, saute the shallots in butter; add the wine and clams. Put a lid over the top and cook for 2 minutes or until the clams open. Stir in the parsley and cream; stir. Drain the pasta, add to the clams and serve in a deep dish.

Author's Comments

This is an incredibly simple dish to make. My favourite pasta dish, not exactly traditional, but nice none the less.

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