Linguine Con Le Vongole

Name: Linguine Con Le Vongole
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 , 4 serving(s)
Ingredients: 1 lb dry linguine; 1/4 cup extra virgin olive oil, plus more for serving; 4 garlic cloves, slivered; 1/4 teaspoon red pepper flakes; 2 lbs littleneck clams, scrubbed and rinsed well (or Manila); 3/4 cup dry white wine, such as Pinot Grigio; 1 lemon, juice of; 3 tablespoons unsalted butter; sea salt, to taste; fresh ground black pepper, to taste; 1/2 cup fresh flat-leaf parsley, finely chopped; 2 tablespoons breadcrumbs, lightly toasted and fried (optional)

Submitted by RedVinoGirl

"This is one of Tyler Florence's recipes that is exactly the type of dish I seek out on a weekly basis. I LOVE clams and this recipe really accentuates the clams, rather than hiding them. I have used canned clams in a pinch but I highly recommend fresh. Deelish!"

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Ready In:: 40mins
Ingredients:: 12
Serves:: 4

ingredients

1 lb dry linguine
¹⁄₄ cup extra virgin olive oil, plus more for serving
4 garlic cloves, slivered
¹⁄₄ teaspoon red pepper flakes
2 lbs littleneck clams, scrubbed and rinsed well (or Manila)
³⁄₄ cup dry white wine, such as Pinot Grigio
1 lemon, juice of
3 tablespoons unsalted butter
sea salt, to taste
fresh ground black pepper, to taste
¹⁄₂ cup fresh flat-leaf parsley, finely chopped
2 tablespoons breadcrumbs, lightly toasted and fried (optional)

directions

Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.4.

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RECIPE SUBMITTED BY

RedVinoGirl

United States

I love to try new recipes and often try so many new recipes that I forget about all the great ones I've already made. My focus in cooking is to cook healthy and lower in fat without compromising the taste of the food.

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