Linguine alle Vongole - pasta with mussels & white wine sugo just like in Italy! 🇮🇹

Ingredients for 4 people

Pasta & mussels:

- 400 g linguine

- 1 kg fresh clams

- 2 garlic cloves

- 1 small dried chili pepper (optional)

- 15 g fresh parsley

- 3 tablespoons olive oil

- 80 ml dry white wine

- 100 g Roma or cherry tomatoes

- Salt & pepper

Preparation - step by step

1️⃣ Prepare the mussels

Thoroughly brush the mussels under running water and remove the shells. Chop the parsley, crush the garlic, quarter the tomatoes and deseed the chili.

2️⃣ Fry the mussels

Heat the olive oil in a large pan. Fry the parsley stalks, garlic & chilli. Add the mussels, fry briefly and deglaze with white wine. When the mussels open, set some aside and scoop out the rest.

3️⃣ Prepare the mussel sugo

Pour the mussel stock into the pan through a fine sieve. Add the garlic & tomatoes, simmer gently. Stir in the scallops, add the parsley.

4️⃣ Cooking & binding pasta

Cook the linguine in salted water for only 2/3 of the specified time. Then add directly to the sauce and finish cooking - this way it absorbs the flavor perfectly.

5️⃣ Serve & enjoy

Garnish with the remaining mussels, finish with parsley & olive oil, season with salt & pepper - your Mediterranean pasta dream is ready!

Tips for the perfect vongole experience

• ✅ Always use fresh mussels - throw away open ones before cooking!

• ✅ Always finish cooking pasta in the sauce - it adds flavor!

• ✅ Deglaze with high-quality white wine - it adds elegance to the dish!

Why you'll love this recipe

• ✅ Classic recipe from the Italian coastal cuisine

• ✅ Perfectly thickened sauce without cream - pure from mussel stock & pasta

• ✅ With fresh clams - not frozen clams

• ✅ Ready in 30 minutes - ideal for date night, guests or everyday life in style

• ✅ Home cooking goes Italian - simple, honest, authentic