Linguini Con Vongole Recipe
Linguini served with a broth sauce with mushrooms, parsley and clams or in marinara sauce with mushrooms.
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Ingredients
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For the Broth Sauce Version
For the Marinara Sauce Version
Method
Broth Sauce Version
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the linguini until al dente according to package instructions. Drain and set aside.
- 2
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes (if using), and sauté for 30 seconds until fragrant.
- 3
Add the mushrooms and cook for 3–4 minutes until softened. Add the white wine and simmer for 2–3 minutes to reduce slightly.
- 4
Stir in the broth and bring to a simmer. Add the clams, cover the skillet, and cook for 5–7 minutes or until clams have opened. Discard any that remain closed.
- 5
- 6
Serve immediately, garnished with additional parsley if desired.
Marinara Sauce Version
- 7
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the linguini until al dente according to package instructions. Drain and set aside.
- 8
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes (if using), and sauté for 30 seconds until fragrant.
- 9
Add mushrooms and cook for 3–4 minutes until softened. Stir in crushed tomatoes and bring to a simmer. Season with salt and pepper to taste.
- 10
Add the clams to the sauce, cover, and cook for 5–7 minutes or until clams have opened. Discard any that do not open.
- 11
Toss the cooked linguini into the sauce with the clams. Add chopped parsley and mix well.
- 12
Serve hot, garnished with additional parsley if desired.
