“Linguine Vongole with Cockles, a timeless Italian classic, is a dish that epitomizes the essence of the sea. In fact, these clams give off amazing flavors of the sea! Furthermore, I could just eat an entire pot of cockles with a side of crusty rustic bread. Moreover, their briny essence, when combined with the delicate texture of linguine, creates a culinary symphony that transports your taste buds to the shores of Italy.
The magic of Linguine Vongole lies in its simplicity and the quality of its ingredients. Fresh cockles, sourced at their peak, are the star of the show. When they open up during cooking, they release their oceanic juices. Infusing the dish with an unmistakable taste of the sea. It’s a taste that seafood enthusiasts cherish and savor.
The linguine, with its long, slender shape, cradles the cockles perfectly, allowing the flavors to meld harmoniously. Moreover, a topper of red pepper adds a bit of a punch, permitting the clams and linguine flavor to come through. Additionally, the gentle heat of the red pepper flakes complements the brininess of the cockles, creating a delightful balance of flavors that dance on your palate.
Pasta loves clams – what can I say! The marriage of linguine and cockles is a culinary love story that has endured for generations. It’s a dish that captures the essence of Italian coastal cuisine, where simplicity and the finest ingredients reign supreme. Whether enjoyed on a sun-kissed terrace overlooking the Mediterranean or in the comfort of your own home, Linguine Vongole with Cockles is a classic that never goes out of style.
So, the next time you crave a taste of the sea, consider preparing this classic Linguine Vongole with Cockles. With its delightful balance of flavors and the irresistible allure of fresh seafood, it’s a dish that will transport you to the Italian coast with every bite. Buon appetito!
Classic Linguine Vongole
- 4 oz linguine
- 1 lb cockles can sub for little neck clams or mussels
- 4 tbs olive oil
- 1 bunch parsley
- 3 garlic cloves
- 1/2 cup dry white wine optional
- 1 shallots sliced
- Cook pasta according to instructions, drain, set aside. Reserve 1 cup of pasta water
- Before cooking, clean clams by rinsing them in boil of cold water until no sand is at the bottom of bowl
- In deep skillet, on med heat, add 2 tbs of olive oil, sliced shallots and garlic, and sear for a few minutes
- Add white wine and reduce to half
- Add clams and cover. Cook until the clams open. At about 5 minutes
- When all the clams are open, add the cooked pasta with 1/2 the pasta water
- Stir gentle to reheat pasta
- Sprinkle with parsley and hot pepper flakes ( optional)
- Divide into pasta bowls and garnish with crostini (optional)