Pasta alle vongole with sage butter sauce

serving dumplings | pasta-alle-vongole

Meet the fastest and most delicious pasta dish. An irreplaceable Italian classic to which I added sage stewed in butter and roasted almonds, their flavor and crunch add just the right contrast to the pasta. This dish has everything I like, it’s tasty, full of wonderful flavors and the bonus here is that this could not be easier to put together.

prep time 20 minutes | serves 2


250 g linguine
500 g clams
1 shallots, cut into thin strips
2 cloves garlic, minced
50 g butter
2 tablespoons  oil
100 ml fish stock
2 tablespoons freshly chopped sage
3 tablespoons chopped parsley
1 tablespoon lemon juice
1 teaspoon chopped chilli pepper
black pepper and salt
4 tablespoons chopped roasted almonds

serving dumplings | pasta-alle-vongole


Bring a large pot of salted water to a boil. Boil the pasta until al dente, drain.
Rinse the clams in cold water.
Heat the oil in a deep frying pan, sauté shallot and garlic until soft. Add the clams, pour in the fish stock, cover and simmer for 3 minutes.
Add butter, sage, parsley, chili pepper and lemon juice and season with salt and pepper. Simmer for another 2 minutes and stir with the  pasta.
Serve sprinkled with almonds. Enjoy!