Linguine Con Vongole E Arugula
"Linguine with Clams and Arugula"
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 4 tablespoons extra virgin olive oil
- 1⁄4 cup shallot, finely chopped
- 3 large garlic cloves, minced
- 24 small fresh clams, scrubbed (such as Manila or littleneck)
- 1 cup tomatoes, chopped seeded peeled
- 6 tablespoons dry white wine
- 1⁄2 lb linguine
- 1 cup arugula (packed)
directions
- Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shallots and garlic; saute until translucent, about 2 minutes.
- Add clams, 1/2 cup tomatoes and wine; bring to boil. Cover; cook until clams open, about 8 minutes.
- Using tongs, transfer clams to bowl; discard any that do not open. Cover clams with foil.
- Meanwhile, cook linguine in large pot of boiling salted water until 'al dente'.
- Drain pasta. Add to skillet.
- Add arugula and 1/2 cup tomatoes; toss over high heat until pasta is coated, 2 minutes.
- Place pasta in large bowl. Top with clams. Drizzle with 2 tablespoons olive oil.
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Reviews
-
Great pasta. I used less oil and added lemon, salt and pepper to it. -
This is a great dish! All the ingredients combined are wonderful. I did add some lemon zest. I wish I would have doubled this recipe!!
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
