Primo Piatto

Primo Piatto Recipe - Authentic Italian Linguine with Clams

Region / culture: Italy | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 4

Introduction

Primo Piatto is a classic Italian pasta dish featuring fresh littleneck clams cooked in a flavorful white wine and garlic sauce. This dish is simple yet elegant, perfect for a special dinner or a casual weeknight meal.

History

Primo Piatto has its origins in the coastal regions of Italy, where fresh seafood is abundant. The combination of clams, garlic, white wine, and pasta is a timeless favorite that has been enjoyed for generations.

Ingredients

50 littleneck clams
6 tbsp extra virgin olive oil, divided
2 cloves garlic, chopped
0.5 tsp red pepper flakes
1 cup white wine
1 box (16 oz (454 g)) Barilla linguine
0.5 cup italian parsley, roughly chopped

How to prepare

Soak the clams in water and sea salt for one hour.
Scrub the clams well and rinse them with fresh water.
Bring a large pot of water to a boil.
Heat half of the oil in a large skillet; add the chopped garlic and red pepper flakes, then sauté them.
Add the clams and wine, then cover with a lid.
Cook over medium heat until the clams are completely open.
Discard any closed clams and half of the shells.
Leave some clams in the shell as garnish.
Cook the pasta in salted water for six minutes.
Drain the pasta, reserving some of the cooking water.
Add the pasta to the skillet with the clams.
Toss well, adding some of the cooking water if needed, until the pasta is al dente and well combined with the sauce.
Stir in the remaining oil.
Sprinkle with chopped parsley before serving.

Variations

Add cherry tomatoes or roasted red peppers for a pop of color and flavor.
Substitute spaghetti or fettuccine for the linguine for a different texture.

Cooking Tips & Tricks

Make sure to soak the clams in water and sea salt to remove any sand or grit.

- Be sure to scrub the clams well and rinse them thoroughly before cooking.

- Cooking the pasta al dente is key to achieving the perfect texture in this dish.

- Reserve some of the pasta cooking water to help create a silky sauce that coats the pasta evenly.

Serving Suggestions

Serve Primo Piatto with a side of crusty bread to soak up the delicious sauce.

- Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

Cooking Techniques

Cooking the clams in white wine helps to infuse the sauce with a rich, savory flavor.

- Tossing the pasta with the sauce in the skillet helps to evenly coat the pasta with the flavors of the dish.

Ingredient Substitutions

Use littleneck clams or Manila clams for this recipe.

- Substitute parsley with fresh basil or chives for a different herb flavor.

Make Ahead Tips

You can prepare the clams and sauce ahead of time and reheat before tossing with the cooked pasta.

Presentation Ideas

Garnish with additional chopped parsley and a drizzle of olive oil before serving for a beautiful presentation.

Pairing Recommendations

Pair Primo Piatto with a light salad or steamed vegetables for a complete meal.

- Serve with a side of grilled shrimp or scallops for a seafood feast.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat gently in a skillet with a splash of water or white wine to prevent the pasta from drying out.

Nutrition Information

Calories per serving

- Approximately 500 calories per serving

Carbohydrates

- Barilla linguine: 56g of carbohydrates per serving

Fats

- Extra virgin olive oil: 18g of fat per serving

Proteins

- Littleneck clams: 24g of protein per serving

Vitamins and minerals

Garlic: Rich in vitamin C, vitamin B6, and manganese

- Italian parsley: High in vitamin K, vitamin C, and vitamin A

Alergens

Contains shellfish (clams)

Summary

Primo Piatto is a balanced dish that provides a good source of protein, healthy fats, and carbohydrates. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Primo Piatto is a delicious and satisfying pasta dish that highlights the natural flavors of fresh littleneck clams. With a few simple ingredients and cooking techniques, you can create a restaurant-quality meal at home that is sure to impress your family and friends. Enjoy this classic Italian dish for a taste of the Mediterranean right in your own kitchen.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Primo Piatto. It was a hot summer day, and I was visiting my cousin Maria in her quaint little kitchen in the countryside of Italy. Maria was a wonderful cook, and I always admired her ability to whip up delicious meals with just a few simple ingredients.

As I watched her move around the kitchen with ease, I couldn't help but feel inspired. I wanted to learn everything I could from her, to soak up all of her knowledge and expertise. So when she pulled out a worn, stained recipe card from the depths of her recipe box and handed it to me, I knew this was a special moment.

The recipe for Primo Piatto was written in Maria's elegant handwriting, with notes scribbled in the margins and splatters of tomato sauce dotting the edges. It was a pasta dish that she had learned from her grandmother, who had learned it from her mother before her. It was a recipe that had been passed down through generations, a cherished family tradition.

Maria explained to me that Primo Piatto was a simple yet comforting dish, made with just a few basic ingredients - pasta, tomatoes, garlic, and olive oil. It was a dish that captured the essence of Italian cooking, where the quality of the ingredients spoke for themselves.

As Maria guided me through the steps of making Primo Piatto, I watched in awe as she effortlessly transformed those humble ingredients into a masterpiece. She sautéed the garlic in olive oil until it was golden and fragrant, then added the tomatoes and let them simmer until they were thick and rich.

Next, she cooked the pasta until it was al dente, then tossed it with the tomato sauce and a generous sprinkling of freshly grated Parmesan cheese. The aroma that filled the kitchen was intoxicating, a tantalizing mix of garlic, tomatoes, and cheese that made my mouth water.

As we sat down to eat, Maria poured us each a glass of red wine and we dug into our steaming bowls of Primo Piatto. The first bite was like a revelation, a burst of flavor that danced on my taste buds and warmed me from the inside out. It was simple yet sophisticated, comforting yet elegant - everything I loved about Italian cooking.

After that day, I made Primo Piatto countless times, each time tweaking the recipe to suit my own tastes. Sometimes I would add a pinch of red pepper flakes for a little kick, or a handful of fresh basil for a touch of freshness. But no matter how I changed it, the essence of the dish always remained the same - a celebration of good food, good company, and good memories.

I have since shared the recipe for Primo Piatto with friends and family, passing on the tradition that Maria had passed on to me. And every time I make it, I am reminded of that hot summer day in Maria's kitchen, where I first learned the magic of simple ingredients and a little bit of love.