This pasta was sooo packed with flavor and so easy to make!
Enjoy the recipe:
Linguine alle Vongole (Linguine with Clams):
Ingredients:
1 packet of linguine
1kg (2.2 lbs) fresh clams, scrubbed clean
4 tablespoons extra virgin olive oil
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes (optional)
1/2 a bottle of dry white wine (I used Pinot Noir)
1/4 cup fresh parsley, chopped
Salt, to taste
Freshly ground black pepper, to taste
3 tbsp of Butter
Lemon wedges, for serving
Instructions:
1. Prepare the Clams:
- Place the clams in a large bowl with cold water and let them soak for about 20 minutes to remove any sand. Drain and rinse them well.
2. Cook the Linguine:
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to the package instructions. Reserve 1 cup of pasta cooking water and then drain the linguine.
3. Cook the Clams:
- In a large skillet, heat the olive oil over medium heat.
- Add the garlic and red pepper flakes (if using) and sauté until the garlic is fragrant and lightly golden, about 1-2 minutes.
- Add the clams and pour in the white wine. Increase the heat to medium-high and cover the skillet. Cook for about 5-7 minutes, shaking the pan occasionally, until the clams open. Discard any clams that do not open.
4. Combine Pasta and Clams:
- Add the drained linguine to the skillet with the clams. Toss everything together, allowing the linguine to soak up the clam juices. If the pasta seems dry, add some of the reserved pasta cooking water, a little at a time, until the desired consistency is reached.
5. Finish and Serve:
- Stir in the chopped parsley and butter season with salt and freshly ground black pepper to taste.
- Serve immediately, with lemon wedges on the side for squeezing over the pasta.
Enjoy your Linguine alle Vongole! Buon appetito!
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