Linguine alle vongole

Serves about 4

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What you need

  • 400 grams linguine
  • 30-40 venus clams (Vongole)
  • ¼ liter LÖSSIGER Grüner Veltliner
  • 1 bunch parsley
  • 250 grams cocktail tomatoes
  • 2 tablespoons butter
  • Olive oil
  • Dried Peperoncino chili peppers
  • 4 cloves garlic
  • Parmesan cheese
  • Salt
  • Pepper, freshly ground
  • Pasta pot
  • Pan
  • Colander or a big sieve
  • Grater

What to do

With this recipe, good timing is important. But don’t worry – everything works perfectly with proper preparation!

  1. Fill a big pot of water. And don’t forget the lid, because the water boils faster and less power is consumed.
  2. Check the clams, then separate those that have already opened
  3. Chop the parsley coarsely, and cut the cocktail tomatoes in quarters
  4. Peel the garlic and cut it into thin slices (it’s much better than using a garlic press!)
  5. Once the water in pot boils, add salt to it, then cook the linguine al dente as per instructions
  6. From now on, keep a close eye on the clock: Approximately 7 minutes before the noodles are ready, heat up the pan. When the pan is hot, add butter and a dash of olive oil. Then, add garlic and watch carefully so that it doesn’t burn (or it will turn bitter). As soon as the garlic starts to color around the edges, immediately add the tomatoes and some crumbled chilis
  7. Now stir – always keeping an eye on garlic - and after a maximum of 1 minute, add in the wine and mussels, shake, and cover.
  8. After about four minutes, all mussels should have opened. Sort out the ones that are still closed
  9. Remove the pasta from pot, but reserve some of the cooking water. Add the pasta to the mussels and season with a good dash of olive oil, and salt and pepper. Mix everything together for half a minute. If the dish is too dry, add some of the reserved cooking water
  10. Serve the pasta with grated parmesan, hearty white bread and, of course, well-chilled Læssiger Grüner Veltliner