Linguine Vongole e Prosecco

D7CF1528-4F7F-4E2B-9926-9EADB5ECA9DBGreat ingredients can make a simple recipe delicious. The fresh clams with cherry tomatoes and parsley add so much flavor to the olive oil and Prosecco. Such a elegant and satisfying dish.


15-20 Little neck clams in their shells

75-100 ml of Prosecco

4 tablespoons of extra virgin olive oil

2-3 garlic cloves, peeled, chopped

1/2 tsp of red pepper flakes

15 cherry tomatoes, halved

4-5 tablespoons of freshly chopped flatleaf parsley

1 package of fresh linguine or dry linguine

Salt and pepper to taste


Bring a pot of water to boil with a tablespoon of salt for the pasta.

Wash the clams under cold water, discard any that are broken.

Place a stainless steel or ceramic sauce pain on high heat, add the clams and pour the prosecco over them. Cover the lid and let it cook for 3-5 minutes until the clams have opened. Discard any clams that remain closed. Pour the clams and prosecco though a colander with a pyrex bowl underneath to catch the liquid, set aside.

Use the same saucepan and heat the oil on medium heat, add the garlic until sizzling, add the red pepper flakes, tomatoes and parsley. Then add the liquid from the clams. Cook for 5 minutes and season with salt and pepper.

Meanwhile cook the linguine until al dente. Drain the linguine and add it to the saucepan. Add the clams and cook over low heat for 30 seconds allowing the sauce to thicken and coat the linguine. Add some parsley for plating and enjoy.


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