Linguine con Vongole

A simple, classic Venetian dish of fresh hard clams steamed in a broth of clam juice, Prosecco frizzante [1], crushed red pepper and loads of garlic.  Tossed with fresh linguine and flat-leaf parsley, drizzled with olive oil and remaining pan juices and seasoned with cracked black pepper and crunchy sea salt..

Linguine con Vongole

In culinary use, within the eastern coast of the USA, the term “clam” most often refers to the hard clam Mercenaria mercenaria.  It may also refer to several other common edible species, such as the soft-shell clam, Mya arenaria, and the ocean quahog, Arctica islandica. Another species which is commercially exploited on the Atlantic Coast of the US is the surf clam Spisula solidissima.

In Italy, clams are often an ingredient of mixed seafood dishes, or are eaten together with pasta. The more commonly used varieties of clams in Italian cooking are the Vongola (Venerupis decussata), the Cozza (Mytilus galloprovincialis) and the Tellina (Donax trunculus). A variety of mussel called Dattero di mare (Lithophaga lithophaga) was also once widely popular as seafood.

1. Compared to other sparkling wines, Prosecco is low in alcohol, about 11 to 12 percent by volume.  The flavor of Prosecco has been described as intensely aromatic and crisp, bringing to mind yellow apple, pear, white peach and apricot.  Unlike Champagne, appreciated for its rich taste and complex secondary aromas, most Prosecco variants have intense primary aromas and are meant to taste fresh, light and comparatively simple.  –Wikipedia

0 thoughts on “Linguine con Vongole

  1. I am pretty sure cozze are mussels. At least that is what my husband always calls them. The dish looks great and is very reminiscent of time spent in Venice! Hope you drank some of that prosecco with the dish! 🙂 Did you make your own linguine?

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