Linguine Vongole is a very popular Naples pasta originated in the Campania region. I find it prepared two ways, with tomatos or without.
Here is a recipe that is without and one with for your review.
About cleaning and eating clams
This recipe calls for live clams. Here are some important safety tips.
Never buy a clam that's open or cracked.
Never eat a clam that won't open after cooking.
Cook clams within 24 hours of purchasing.
Always brush clams clean before cooking.
Linguine Vongole in Bianco
1 lb fresh clams
2 oz chopped, frozen, clams
10 oz cooked linguine pasta
1 oz minced garlic
1½ fl oz Italian olive oil
2 fl oz white wine
2 pinch sea salt
2 pinch fresh ground black pepper
¼ pinch crushed red pepper flakes
¼ pinch dried oregano ( I prefer Mexican oregano as opposed to Turkish)
1/8 tsp fresh thyme
½ or a large fresh lemon squeezed
1/4 cup fresh chopped Italian parsley
2 large fresh basil leaf
¼ oz minced Italian anchovy
Cook your pasta al dente.
Pour your olive oil into a large, wide pan so that it coating the bottom and heat the oil, but not until it is smoking we don't want to burn the garlic!
Saute the garlic and sauté until golden.
Add the live clams and white wine.
Put the lid on the pan and steam the clams shaking occasionally until they open. Throw away clams that don't open.
Drain the Linguine and put it in the pan with the steamed clams and wine. Reduce the heat to simmer.
Add the remaining ingredients to the pan.
Season with salt and pepper to taste and toss until the pasta is well coated with sauce.
Add another tablespoon of olive oil if you like or mount with a 1/2 tablespoon of butter.
Top with chopped parsley and a chiffonade of basil.
Linguine Vongole in Rosso
( this make a larger quantity) Adapted from Wikibooks
(A general rule is that dry pasta doubles in weight so 1 pound of pasta would make 32 oz cooked. So this would be 4 - 8 oz portions of pasta.)
1 pound dry Linguine
Italian olive oil
3/4 ounce of fresh minced garlic
2 pounds live clams
8 ounces diced fresh or San Marzano Plum tomatoes
8 ounces canned, shelled clams, thoroughly rinsed
4 fluid ounces bottled clam broth
1/2 cup fresh chopped Italian Parsley
sea salt and fresh ground black pepper to taste
Pour olive oil into a large, wide pan so that it barely covers the bottom and heat the oil.
Add the garlic and sauté until golden brown. Be careful not to burn the garlic.
Add the live clams and diced tomatoes.
Put the lid on the pan and cook for about eight minutes. Shake the pan every minute or so to help the clams open. Throw out those that don't.
Drain the Linguine and put it in the pan with the live clams and tomatoes.
Reduce the heat to low.
Add the canned clams and clam broth to the pan.
Season with salt and pepper to taste and toss until the pasta is well coated with tomatoes and oil.
Add another tablespoon of olive oil or mount with a tablespoon of whole unsalted butter if you like.
Sprinkle with chopped parsley and fresh chopped basil.