Pasta with frozen clams
Pasta con vongole surgelate
Linguine with clams in white sauce
Linguine with frozen clams, practical and tasty, with garlic, white wine, parsley and chili pepper.
Pasta with frozen clams is a practical preparation that brings the marine profile of the linguine with clams without having to purge the fresh shellfish. The white version enhances the flavor of the clams and relies on extra virgin olive oil, garlic, white wine, and the cooking liquid to create the seasoning. chili pepper adds a lively note, while fresh parsley completes the dish with a herbaceous aroma. The ideal consistency comes from the combination of cooked pasta. al dente and the emulsified sauce in skillet with a little cooking water. The clams can be shelled or left in their shells, depending on availability. The dish is served without cheese, so the clam flavor remains distinct and distinctive.
Instructions
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3 steps · natural Italian voice
Cook the clams
5 minHeat plenty of oil in a skillet large with lid, add the garlic and the chili pepper and keep the heat high. Add the clams directly from the freezer, pour in the white wine, cover, and cook for 4-5 minutes. Continue cooking until the clams open, when expected with their shells, and release their fragrant juice.
Boil the pasta
10 minBring to a boil the water and salt it lightly, because the clams are already salty. Cook the linguine or spaghetti until the consistency al dente, then drain them, keeping the cooking water, which is useful for adjusting and mixing the seasoning.
Vigorously stir and serve
2 minTransfer the pasta into the skillet with the clams and their liquid. Sauté over high heat for 1-2 minutes, adding just a few tablespoon of cooking water to emulsify the sauce without diluting its flavor. Add plenty of parsley and serve immediately, without cheese.
Chef's Tips
Add the clams directly from the freezer and limit the pasta cooking water, so their liquid remains the most flavorful condiment.
Ingredients
- (14.11 oz) 400 g of linguine or spaghetti
- (14.11 oz) 400 g frozen clams, shelled or unshelled
- 3 cloves of garlic
- (3.38 fl oz) 100 ml dry white wine
- Plenty of fresh parsley
- Chili pepper as needed
- Plenty of extra virgin olive oil
- Salt as needed
- Cherry tomatoes as needed for the red version
⚠️ Automatic ingredient-based detection. Always check product labels.
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