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I feel like I’ve told you about my obsession with the Amalfi coast and how all I’ve wanted to do recently is get on a plane, stay in an apartment overlooking the ocean, swim all day and eat all night. The dish that I’m guessing I’d eat copious amounts of is this linguine con le vongole.
Since there’s no trip to Italy in sight, I figured maybe making the dish from the place I’ve been dreaming about might make me feel better. It totally didn’t, but it did make for an amazing lunch so I figured I’d share it with you in case you, too, might be needing a dish to make you want to be in some place other than your desk/current location/grey cubicle, etc.
For this dish, I teamed up with McCormick Gourmet spices because it seems like I can’t really make anything without adding a bit of crushed red pepper flakes. They are staple in my house. A ramekin of them sits right next to the black pepper and salt. I add them to EVERYTHING.
This dish is seasonal in that it reminds you of summah. There’s the flavor of the fresh, briny ocean, along with sweet cherry tomatoes and a kick of heat. The wine gives it a nice brightness that I love. And butter! It adds just a bit of creaminess without adding cream, which would be way too much.
It’s simple in its ingredient list, prep time, cook time and wait time.
The flavor is simple too; you’ve had this dish before, I bet.
The taste is recognizable, but that doesn’t make it any less delicious.
Linguine con le Vongole
Ingredients
- 6 ounces linguine pasta
- 2 tablespoons olive oil
- 2 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1/2 teaspoon McCormick Gourmet crushed red pepper flakes
- 1/4 cup white wine
- 1/2 pint of red and yellow cherry tomatoes, halved
- Salt
- 1 pound manila clams or littlenecks, scrubbed
- 2 tablespoons, roughly chopped fresh flat-leaf parsley
Instructions
- To clean the clams, fill a bowl with water. Mix in the tablespoon of flour and add the clams. Allow to sit in the water for 15 minutes. During this time, the clams will expel any sand or grit. Remove the clams, discarding the water, and rinse the clams under cold water. Transfer to the refrigerator while you prepare the rest of the meal.
- Bring a pot of salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain the pasta and set aside.
- In a large saute pan, set over medium-low heat, pour in the olive oil and 1 tablespoon of unsalted butter. When the butter has melted, add the garlic cloves and red pepper flakes; mix until garlic has softened. Pour in the white wine and bring to a simmer. Cook for about a minute and then add a few pinches of salt and the halved cherry tomatoes. Cook until the tomatoes have softened and the skins have blistered slightly, about 3 minutes. Add the remaining 1 tablespoon of butter and gently add the clams. Cover the pan and cook until the clams have opened, about 2 minutes.
- Discard any clams that haven't opened; there's always one or two that don't. Add the cooked pasta and parsley. Carefully toss the pasta in the sauce until it's thoroughly coated. Divide between two plates.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{This post is sponsored by McCormick Gourmet. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy!}
I love clams, I love pasta, and I LOVE red pepper flakes! I literally add them to almost everything too. This looks so delish!
Oh you did it well lady. Ate so much of this with my little aunties in Sicily this summer.
This looks great, there’s nothing better than fresh shellfish!
Hey Adrianna,
Where in LA do you buy your clams? Any recommendations?
Thanks!
Hi Monica, I bought these Manila clams at Whole Foods. One pound ended up being around $6!
this looks gorgeous! and i’m just like you! i love adding crushed red pepper flakes to errthang!
This is the kind of recipe my husband would love. I’m going to have to surprise him with it soon. Thank you for sharing.
Ah this is what is so great about the simplicity of the Italian cuisine! Just a few fresh and bright flavors make for a great meal. Thanks for bringing us along on your seaside day-dream ๐
Can’t wait to try this, looks good. Fresh mussels may go well if can’t find clams
I put CRP on almost everything. A little dash will do ya… Isn’t that some kind of saying? I wish I could travel to the Amalfi coast too! Luckily I can delve into this simple dish and feel like I am a little bit closer!