Pasta Alle Vongole
While clams in the shell are ideal, you can also substitute shelled clams from the seafood section of your grocery store or canned clams. If using canned clams, use 2 6 ounce cans.
Prep Time10 minutes mins
Cook Time15 minutes mins
Course: Entree
Cuisine: Mediterranean
Servings: 6 people
Calories: 406kcal
- 2 shallots minced
- 2-3 cloves garlic minced
- 1 cup dry white wine
- 2 cans clams with juice
- 1 pound fresh clams in shells you can sometimes find steamer clams frozen in the grocery store
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 1 pound linguine
- 2 Tablespoons fresh parsley chopped
Saute shallots in olive oil and butter...(maybe a tablespoon or two of each. I like to be generous with the butter!)
Add minced garlic and saute another minute or two until fragrant, but not browned.
Add canned clams, wine and fresh clams and cover for a few minutes to steam the clams. 5 minutes or so or until clams open. Discard any un-opened clams.
Toss clams with pasta and fresh parsley.
Serving: 1g | Calories: 406kcal | Carbohydrates: 60g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 79mg | Potassium: 243mg | Fiber: 3g | Sugar: 3g | Vitamin A: 264IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg