What’s sparking your culinary curiosity today?
Are you eager to dive into a traditional Italian dish, uncover a specific ingredient, or perhaps explore a fascinating culinary tradition?
If you’re not sure, how about we discover an authentic Abruzzese recipe perfect for a cozy evening, perhaps one of the gems I feature on my culinary tours?
Or maybe you’re curious to see how I reinterpret a classic dish using the freshest ingredients I find right here in Abruzzo, straight from the market or the sea?
Linguine with Lupini Clams: A Taste of the Adriatic Sea on Your Plate!
There’s something truly special about the Italian coast, isn’t there?
The vibrant blue of the Adriatic, the gentle rhythm of the waves, and of course, the incredible seafood!
Today, I’m thrilled to share a recipe that brings all of that to your kitchen: Linguine con i Lupini (Linguine with Lupini Clams).
This dish is, without a doubt, one of my absolute favorites and a go-to whenever I’m home.
It’s incredibly quick, taking only about 10-15 minutes—just the time it takes for the pasta water to boil! For seafood lovers, it’s a super exquisite and truly exceptional meal.
This dish is a true celebration of fresh, local ingredients, and believe me, freshness is key!
It all started with a delightful morning routine.
After my bike ride along the Trabocchi Coast, I dove into the Adriatic Sea for a refreshing swim.
It was early morning, and I had the sea all to myself – a moment of pure tranquility, peace, and an amazing quality of life.
Still immersed in the sights, sounds, and scents of the Adriatic, I began my return journey, cycling through the rolling countryside and past the stunning historic center of Vasto perched on its hill.
It was after this beautiful combination of sea, countryside, and historic charm that I decided to stop at Daniela’s fish stall, a regular part of my daily routine, to pick up some fresh seafood for my lunch.
My path then led me from the fishmonger, home, to the office, and finally, to this fantastic lunch!
And there they were, glistening and inviting: lupini clams.
Smaller than the usual clams, but oh-so-much more flavorful and succulent!
Many of our travelers have discovered and fallen in love with these little gems on our tours.
Of course, I had to buy some! These lupini were super fresh, straight from the Adriatic waters I had just been swimming in – you can’t get more “dal territorio alla tavola” than that!
Back home, before heading to the office, I gave them a good bath in salted water and popped them into the fridge.
Come lunchtime, I was back on my bike, ready to transform these beauties into a delightful meal.
Perfect for a Coastal Lunch or Light Dinner
This dish is ideal as a primo piatto (first course) or a piatto unico (single dish) for a light yet satisfying lunch or dinner.
It’s truly a taste of the sea, perfect for a warm day.
Servings, Time, and Difficulty
- Yields: 1 serving
- Prep time: 5 minutes
- Cook time: 10-15 minutes (the time it takes for the pasta to cook!)
- Difficulty: Easy
Ingredients
- Lupini clams: 250 grams (about 0.55 lbs) – I used 250 grams because I simply can’t get enough of them! I often eat any extra clams after the pasta is gone, almost like a delicious second course or a side dish. For most, a smaller amount will be perfectly sufficient.
- Linguine: 70 grams (about 2.5 oz) – I chose semi-whole wheat linguine from a small, artisanal pasta maker here in Abruzzo. I prefer it for its healthier and more nutritious qualities, plus I adore this particular pasta factory! However, you can certainly use regular durum wheat semolina pasta. The most important thing is to choose a high-quality pasta that holds its shape well and is suitable for “risottatura”—that is, cooking the final moments of the pasta with the sauce, allowing it to absorb all those wonderful clam flavors. Look for bronze-drawn pasta (pasta trafilata al bronzo); it has a rougher texture that clings beautifully to sauces and is readily available even outside of Italy.
- Fresh parsley: A generous handful, from my garden!
- Garlic: 1 clove
- Extra virgin olive oil: As much as you need to create a beautiful base.
- Organic lemon: 1 small (zest only) OR lemon-infused extra virgin olive oil – This is my special Fabrizio touch! This organic lemon came from my cousin Angelo’s garden – a “Four Seasons” tree that many of you who have joined our tours in Vasto will have seen and perhaps even picked from! It adds a beautiful brightness to the dish. Alternatively, if you don’t have an organic lemon, you might have some incredible fresh lemon-infused extra virgin olive oil, perhaps from an oil mill visit during one of our tours in Vasto. That works beautifully too!
- Coarse sea salt: A tiny pinch for the pasta water (remember, the clams are salty!)
Instructions
- Prepare the Clams: First things first, ensure your lupini clams are clean. Give them a good rinse under cold running water. If you have time, you can soak them in salted water for an hour or so beforehand to encourage them to release any sand.
- Start the Pasta Water: Get a large pot of water boiling for your linguine. Add just a tiny pinch of coarse sea salt once it boils. Remember, the clams are naturally salty, so go easy here!
- Sauté the Aromatics and Clams: Simultaneously, in a traditional Abruzzese terracotta pan (or any wide, deep pan), add a generous drizzle of extra virgin olive oil. Over medium heat, immediately add the finely chopped fresh parsley and the whole garlic clove (you can crush it slightly if you prefer, or leave it whole to remove later).
- Open the Clams: Add the rinsed lupini clams to the pan. Cover the pan with a lid and let the magic happen as the clams gently open and release their incredible juices, infusing the oil with their briny flavor. This usually takes just a few minutes. Discard any clams that don’t open.
- Cook the Pasta: While the clams are opening, and as soon as the pasta water is boiling, add the linguine. These cook in about 8-10 minutes. I keep an eye on the pasta, stirring occasionally to prevent it from sticking. We want it perfectly al dente.
- Combine and Finish: Once the pasta is perfectly al dente, drain it, reserving a little of the pasta cooking water. Immediately transfer the pasta to the pan with the clam sauce. Give it a good toss to coat every strand, allowing the pasta to absorb all those wonderful clam flavors (this is the “risottatura” I mentioned!). If it seems a little dry, add a splash of the reserved pasta water.
- Final Touches: To finish, add a touch more fresh extra virgin olive oil, a sprinkling of fresh, finely chopped parsley, and then, to taste, finely grate some of that wonderful organic lemon zest right over the top. If using lemon-infused olive oil, this is the moment to drizzle it on!
Tips and Variations – Abruzzese/Fabrizio Style
- The Power of the Lupini: These small clams truly pack a punch! Don’t underestimate their flavor. In Abruzzo, we adore them because they are so naturally sweet and savory.
- Pasta Quality Matters: I cannot stress enough how important it is to use bronze-drawn pasta. The rough texture really grabs onto the sauce, ensuring every bite is bursting with flavor. You’ll find it makes a huge difference!
- My Lemon Secret: That touch of fresh lemon zest is my personal secret to brightening up the dish. It cuts through the richness of the clams beautifully. If you don’t have an organic lemon, skip the zest and use a high-quality lemon-infused olive oil instead.
- Wine Pairing: To complete this perfect coastal meal, I paired my linguine with a chilled glass of Cerasuolo d’Abruzzo. Many of you who have joined our tours will know this beautiful Abruzzese rosé wine. It’s absolutely fantastic with fish, but it’s not your typical rosé. You’ll have to discover its unique character for yourself!
- Add a Touch of Heat? If you like a little kick, a tiny pinch of red pepper flakes (peperoncino) can be added with the garlic.
Estimated Calories
For one serving, this dish is approximately 400-500 calories, depending on the amount of olive oil and clams used. It’s a light yet incredibly satisfying meal.
Have you ever tried lupini clams?
Or perhaps you have a favorite pasta dish from the Italian coast that brings back special memories?
I’d love to hear your stories and culinary adventures!
If you’re ready to taste the authentic flavors of Abruzzo, explore our traditional recipes, and meet the wonderful local people, click here to discover our tours and join me in the kitchen: https://italiasweetitalia.com/italian-cookery-holidays-calendar-and-booking/
Ciao for now,
Fabrizio.
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