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Linguine a la vongole


  • 1 kg vongole
  • 300 gram linguine
  • 1 el olive oil
  • 2 red peppers
  • 3 dl white wine
  • 3 tenen garlic sliced
  • 1 bos flat parsley chopped


  • Cook the linguine according to instructions in a large saucepan of salted boiling water
  • Gently fry the garlic in a pan with olive oil
  • When the garlic begins to color add the white wine
  • Wait for the white wine to warm, then add the vongole and red pepper
  • Wait for the vongole to open, then remove them from the pan with a slotted spoon
  • Boil in the liquid and stir in the linguine
  • Spoon over to a bowl and add the vongole, flat parsley and salt and pepper to taste
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