Linguine Con Le Vongole
- 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.