Linguine cu Vongole este genul de reteta care te duce instant cu gandul la o masa tihnita pe malul marii, cu briza sarata in aer si un pahar de vin alb rece alaturi. Simplu, aromat si cu gust intens de mare, acest preparat imbina perfect pastele al dente cu vongolele fragede si un sos de rosii echilibrat, usor dulceag si parfumat cu usturoi si ardei iute. Este o mancare sincera, fara artificii inutile, care lasa ingredientele sa vorbeasca de la sine si care se potriveste perfect atat pentru un pranz relaxat, cat si pentru o cina speciala, dar usor de pregatit acasa. Pentru aceasta reteta am ales linguinele de la La Molisana, paste de calitate, cu textura perfecta pentru a imbratisa sosul, si concentratul de tomate Mutti, care adauga profunzime si un gust intens de rosii bine coapte. Sunt acele mici detalii care transforma o reteta simpla intr-una memorabila, fara a-i lua din autenticitate.

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INGREDIENTE (pentru 2 portii)

• 500 grame scoici prefierte
• 200 grame linguine La Molisana
• 30 grame ulei extravirgin de masline
• 3 catei de usturoi
• 1/4 lingurita fulgi de chilli
• 100 grame rosii cherry, taiate pe jumatate
• 1 lingura concentrat de tomate Mutti
• 1 lingurita rasa zahar
• sare

Eu am ales scoicile prefierte pentru comoditate, insa daca gasesti vongole proaspete, acestea trebuie curatate foarte bine cu ajutorul unei perii, pentru a indeparta toate impuritatile. Le punem intr-o oala incapatoare impreuna cu apa, acoperim cu capac si le lasam pe foc mediu aproximativ 10–15 minute, pana cand se deschid. Scoicile care nu s-au deschis se arunca.

Punem la fiert o oala mare cu apa si sare si fierbem pastele conform instructiunilor de pe ambalaj, pana devin al dente.

Intr-o tigaie larga punem uleiul de masline, adaugam usturoiul zdrobit si fulgii de chilli si le lasam cateva secunde sa isi elibereze aroma, fara sa se arda. Adaugam rosiile cherry, concentratul de tomate, zaharul si sarea si gatim sosul aproximativ 6 minute, pana cand rosiile se inmoaie si sosul capata consistenta.

Adaugam in tigaie vongolele si mai lasam totul pe foc aproximativ patru minute, cat sa se lege aromele si sa se imbine gusturile.

Scurgem pastele si le adaugam direct peste sos, amestecand usor pana cand sunt bine acoperite.

Servim imediat, cu multa pofta, presarate cu putin patrunjel verde pentru un plus de prospetime si alaturi de un pahar de vin alb rece.

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de Linguine cu Vongole, te invit sa descoperi si alte preparate cu fructe de mare, inspirate la fix, aici pe blog:

English version

Linguine with Vongole

Linguine with Vongole is the kind of recipe that instantly takes you to a relaxed meal by the seaside, with a salty breeze in the air and a chilled glass of white wine nearby. Simple, aromatic and full of the pure taste of the sea, this dish perfectly combines al dente pasta with tender vongole and a well-balanced tomato sauce, slightly sweet and beautifully scented with garlic and chilli. It is honest food, free of unnecessary complications, allowing the ingredients to speak for themselves, and perfect for both a relaxed lunch and a special dinner that is easy to prepare at home. For this recipe, I chose La Molisana linguine, a high-quality pasta with the perfect texture to hold the sauce, and Mutti tomato paste, which adds depth and an intense, rich tomato flavor. These small details make all the difference, turning a simple recipe into a memorable one without losing its authentic character.

INGREDIENTS (for 2 servings)

• 500 grams pre-cooked clams
• 200 grams La Molisana linguine
• 30 grams extra virgin olive oil
• 3 garlic cloves
• one quarter teaspoon chilli flakes
• 100 grams cherry tomatoes, halved
• 1 tablespoon Mutti tomato paste
• 1 level teaspoon sugar
• salt

I chose pre-cooked clams for convenience, but if you find fresh vongole, they should be cleaned very well using a brush to remove any impurities. Place them in a large pot with water, cover with a lid and cook over medium heat for about ten to fifteen minutes, until they open. Any clams that do not open should be discarded.

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions, until al dente.

In a wide pan, heat the olive oil, add the crushed garlic and chilli flakes and let them release their aroma for a few seconds, without burning. Add the cherry tomatoes, tomato paste, sugar and salt, and cook the sauce for about six minutes, until the tomatoes soften and the sauce thickens slightly.

Add the vongole to the sauce and cook for another four minutes, allowing the flavors to blend together.

Drain the pasta and add it directly to the sauce, gently tossing until evenly coated.

Serve immediately, with plenty of enjoyment, sprinkled with a little fresh parsley for extra freshness, and paired with a glass of chilled white wine.

If you enjoyed this Linguine with Vongole recipe, I invite you to explore more seafood dishes, inspired right on point, here on the blog: Cacciucco – Tuscana Stew, Spaghetti alle Vongole or Linguine aglio, olio e peperoncino & frutti di mare.

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