Valerie Bertinelli's Pasta Alle Vongole

Playing Hot and Healthy Foods

Get the recipe for Valerie Bertinelli's Pasta Alle Vongole, one of the many classic Italian comfort food recipes she shares in her cookbook, "One Dish at a Time." INTRODUCTION :

You cannot beat the simplicity and flavor of a good pasta with white clam sauce, but the clams must be ultra-fresh -- straight from the fish market. My mother always served this with football-size loaves of crusty Italian bread when I was growing up. I limit myself now to one slice -- and savor every minute of using it to soak up the briny sauce.

INGREDIENTS:

  • 2 tbsp. of extra virgin olive oil
  • 3 cloves of garlic, minced
  • 1/8 tsp. of red pepper flakes
  • 1/3 cup of dry white wine
  • 3-4 dozen littleneck clams, scrubbed well (discard broken or cracked clams)
  • 1/4 tsp. of dried oregano
  • Kosher salt and freshly ground black pepper to taste
  • 1 lb. of linguine
  • 1/2 cup of loosely packed, fresh, flat-leaf parsley, chopped

DIRECTIONS:

 

Heat the oil in a large sauté pan with a tight-fitting lid, over medium-low heat. Add the garlic and pepper flakes and sauté until fragrant. Don’t let the garlic brown!

 

Add the white wine and clams, increase the heat to high, and cover the pan. Cook, stirring occasionally, until all of the clams have opened (about 15 minutes). As the clams open, transfer them to a large bowl and cover with foil. When all of the clams are removed, reduce the heat to medium-low, add the oregano, cover, and bring to a simmer. Season to taste with salt and pepper.

Note: It’s not unusual to not need any added salt.

Meanwhile, bring a large pot of generously salted water to a boil. Cook the linguine according to package directions. Using tongs, transfer the linguine to the sauté pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl. Using tongs, turn the linguine to coat it with the sauce. Top with parsley. Serve immediately.


NUTRITIONAL INFORMATION:

Yield: Serves 4-6

Per serving (when serving 4): 556 calories, 26g protein, 88g carbohydrates, 9g total fat, 1.5g saturated fat, 4g fiber, 115mg sodium

Per serving (when serving 6): 370 calories, 17g protein, 59g carbohydrates, 6g total fat, 1g saturated fat, 3g fiber, 77mg sodium


Copyright © 2012 by Valerie Bertinelli. Reprinted by permission of Rodale Inc. All rights reserved.

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