Frederic Melton
Linguine with clams, or Linguine alle Vongole, is a traditional Italian pasta dish featuring long, thin, flat noodles cooked in a clam sauce. It is a classic Neapolitan dish that is bright, fresh, light, and comforting. Italians generally avoid combining cheese with seafood as it is believed to mask the delicate flavours of the sea. However, some people choose to add a little Parmesan cheese to thicken the sauce.
| Characteristics | Values |
|---|---|
| Dish name | Linguine with Clams, Linguine alle Vongole, Spaghetti Alle Vongole, Clam Linguine Pasta |
| Origin | Italy |
| Region | Coastal regions of Italy, Naples |
| Ingredients | Clams, linguine, clam juice, oil, butter, parsley, basil, garlic, pepper, olive oil, lemon wedges, red pepper flakes, dry white wine |
| Preparation time | 30 minutes |
| Calories | 423.7 kcal |
| Cheese | Some Italians add Parmesan cheese, but many avoid it to preserve the delicate flavor of the clams |
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What You'll Learn
Italians traditionally do not use cheese on clam linguine
Linguine with clams, or Linguine alle Vongole, is a traditional Italian pasta dish featuring long, thin, flat noodles cooked in a clam sauce. It is said to have originated from the coastal regions of Italy, where clams are plentiful. While there are no rigid rules in cooking, Italians traditionally do not use cheese on their clam linguine.
Italians generally avoid combining cheese with seafood because it is believed to mask the delicate flavours of the sea. The salty shellfish and butter in clam linguine already provide plenty of flavour, so cheese is not considered necessary. As one source explains:
> "Like many Italian families, we never serve grated cheese with this dish (or most seafood pastas), as we feel it overpowers the clams' delicate flavour."
Some Italian cooks are more flexible in their approach, however, and do not believe in following strict food rules. As one source states:
> "Italians have a general rule about not combining cheese with seafood because it masks the delicate flavors of the sea. [...] That said, I don't believe in following strict food rules - if you want to add a little parmesan on top, be my guest."
Indeed, some recipes for clam linguine do include cheese. For instance, a recipe from Allrecipes.com includes Parmesan cheese, which is said to thicken the sauce.
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Clam linguine is also known as Spaghetti Alle Vongole
Linguine with clams, or clam linguine, is also known as Spaghetti Alle Vongole, with 'vongole' being the Italian word for clams. This classic Italian dish is especially popular in coastal regions, where clams are plentiful. It is traditionally made with long, thin, flat noodles cooked in a white clam sauce, with wine, garlic, lemon juice, and red pepper flakes. It can also be made 'in rosso', with a red clam sauce.
Clam linguine is often served immediately, either in the pan or on a large platter, with fresh parsley, lemon wedges, and a drizzle of olive oil. It is typically accompanied by a glass of dry white wine, such as Falanghina from southern Italy, and crusty bread for dipping in the brothy sauce.
While some people choose to add Parmesan cheese to their clam linguine, Italians generally avoid combining cheese with seafood as it is believed to overpower the delicate flavour of the clams. However, some Italians do choose to add a small amount of Parmesan to their clam linguine.
This dish has a long history in Italy, with roots in the coastal regions, where locals would pluck clams from the sea and cook them with pasta and seasonings. As Italian immigrants settled in New York in the 1800s, they brought this dish with them, and it became a cherished part of Italian-American cuisine.
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It is a classic Italian dish from coastal regions
Linguine and clams, also known as Spaghetti Alle Vongole, is a classic Italian dish from the coastal regions of the country. The name is derived from the Italian word for clams, "vongole." This dish is particularly associated with the countryside and coastal areas, where clams are abundant, and locals would cook them with pasta and seasonings, creating a delicious, fresh seaside meal.
This classic Italian dish has a special place in the hearts of Italians, especially those from the coastal regions. It is a simple yet flavorful dish that is typically prepared with fresh or canned clams and a few other easily accessible ingredients. The pasta is cooked until tender yet firm, and the clams are combined with juice, oil, butter, herbs, and seasonings to create a savory sauce.
While some Italians may occasionally add a sprinkle of Parmesan cheese to thicken the sauce, traditionally, it is not served with cheese. This is because Italians generally avoid combining cheese with seafood as it is believed to overpower and mask the delicate flavors of the clams and seafood. Instead, the dish is often served with a side of crusty bread, perfect for dipping in the brothy sauce.
Linguine alle Vongole is a beloved family recipe for many Italians, passed down through generations. It is a summer staple, evoking feelings of warmth and comfort while remaining light and refreshing. The dish can be prepared "in bianco" (with a white clam sauce) or "in rosso" (with a red clam sauce), depending on personal preference.
This classic Italian dish from the coastal regions is not only delicious but also visually appealing, often presented in a steaming pan or on a large platter, garnished with fresh parsley, lemon wedges, and a drizzle of olive oil. It is best enjoyed immediately, capturing the plump and succulent clams at their finest.
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It is typically served without cheese to savour the clams' delicate flavour
Linguine with clams, or Linguine alle Vongole, is a traditional Italian dish that typically does not include cheese. While there are no strict rules prohibiting the addition of cheese, Italians generally avoid combining cheese with seafood as it is believed to overpower and mask the delicate flavour of the clams.
The dish originates from the coastal regions of Italy, where locals would cook the freshly plucked clams with pasta and seasonings, creating a simple yet flavourful meal. This traditional preparation method has been preserved over the years, both in Italy and among Italian-American communities, especially in places like New York where Italian immigrants settled in the 1800s.
Linguine alle Vongole is characterised by long, thin, flat noodles cooked in a clam-based sauce. The sauce typically includes ingredients such as olive oil, garlic, red pepper flakes, white wine, lemon juice, and butter. The clams can be fresh or canned, and the dish is often served immediately to enjoy the plump and succulent texture of the clams.
While some people choose to add cheese to their linguine with clams, it is generally considered unnecessary due to the abundance of flavour provided by the clams and other ingredients. The salty shellfish, butter, garlic, and seasonings create a robust and satisfying dish without the need for cheese.
As with many Italian dishes, there are variations in how it is prepared and served. Some people prefer to remove the clams from their shells before tossing them with the pasta, while others serve the clams whole, allowing guests to scoop them out individually. Regardless of the presentation, the key to this classic Italian dish is savouring the delicate flavour of the clams without the addition of cheese.
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Some people add cheese to thicken the sauce
While Italians generally avoid combining cheese with seafood, some people add cheese to thicken the sauce in clam linguine. Clam linguine, also known as Spaghetti Alle Vongole, is a classic Italian dish that originated in coastal regions. It features long, thin, flat noodles cooked in a clam sauce, with clams plucked fresh from the sea. This dish is typically prepared without cheese to preserve the delicate flavor of the clams. However, some people choose to add Parmesan cheese to enhance the sauce's consistency and taste.
The addition of cheese to clam linguine is a matter of personal preference. While traditional Italian families refrain from serving grated cheese with this dish, some individuals choose to sprinkle a small amount of Parmesan on top. This deviation from the classic recipe is often driven by a desire to experiment or add a creamy texture to the sauce.
The recipe for clam linguine is quite flexible, allowing for adjustments to suit individual tastes. The dish can be prepared in bianco (with white clam sauce) or in rosso (with red clam sauce). Additionally, cooks can choose to use fresh or canned clams, adjust the amount of garlic and red pepper flakes, and select their preferred type of olive oil.
When preparing clam linguine, it is essential to have at least one cup of strained clam liquid. If needed, pasta cooking water can be added to the sauce to adjust the consistency. The dish is best served immediately, paired with a glass of dry white wine like Falanghina from southern Italy.
While the combination of cheese and seafood may be unconventional in traditional Italian cuisine, some people choose to add cheese to their clam linguine for a unique flavor and texture. This adaptation showcases the versatility of the dish and the freedom to experiment with ingredients to create a personalized culinary experience.
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Frequently asked questions
No, Italians generally do not use cheese on clam linguine, also known as Spaghetti Alle Vongole, as it is believed that cheese overpowers the delicate flavour of the clams.
Italians have a general rule about not combining cheese with seafood because it masks the delicate flavours of the sea.
Italians use clams, olive oil, garlic, red pepper flakes, dry white wine, clam juice, butter, parsley, basil, and pepper.
