Linguine alle vongole
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Italian cuisine is all about bringing simple yet tasteful ingredients in harmony and this dish represents that culture.
Linguine alle vongole is one of my favorite dish. Not only because of its simplicity and promptness of execution but also because it is fresh yet filling for any occasion. This dish, in particular, is as good as its ingredients. Make sure to select them right.
Besides, this dish is a good occasion to open that particular white wine you've been keeping š”
Special Equipment
Ingredients
Directions
Soak your vongole in salted water for four hours, this is a good trick to remove the sand from them. Donāt forget to give them a good rinse under cold water afterwards. Alternatively, to be even safer, you can strain the cooking liquid after the vongole open up in the pan.
Start by frying the minced garlic, finely chopped chilli and parsley stems in a generous amount of olive oil. Once fragrant this is your signal to move on to step 2.
Add your vongole let them heat up for 30 seconds in the fragrant oil.
Add your white wine with full blast and cover directly. Let that cook for 2 minutes then uncover.
Remove your vongole from the pan and separate them from their shells.
Cook your linguine in 3l of boiling water. cook it for 2/3 of the time indicated on the package.
Make sure to salt your water.
Remember the rule for cooking pasta: 1-10-100
1L of water
10 grams of salt
100 grams of pasta.
In the meantime, reduce your cooking liquid to a small boiling point to give it more flavour. When it is to your liking, add a ladle of pasta water. This water is full of starch, which will help create a homogeneous and emulsified sauce.
Add your linguine to the pan containing the sauce and cook them until al dente. If it gets too dry, make sure to add some pasta water and keep tossing. in short, Play with the pasta water until you have the sauce consistency you wish for.
Add your Vongole back along with lemon zest and the finely chopped parsley.
This is the most important moment.
Italians call it mantecare la pasta.
You want to toss your pan to bring all the ingredients in harmony.
Serve on a plate and bon appetit !