[Recipes
Linguini alle Vongole
This simple recipe pairs fresh clams with fresh pasta and a simple sauce. It is easy to prepare and quick to make, yet will surely wow everyone at the dinner table.
Cook Tip: At Caffe Bella Italia, Chef Stefano Ceresoli uses linguini, but you can substitute any long, thin pasta shape.
| Serves: | 4 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 00:30 |
Cuisine: | Italian |
| Difficulty: | Easy | Meal Type: | Dinner |
| Main Ingredient: | clams | Dish Type: | Main Course |
| Main Cooking Method: | Sauté | Season/Occasion: | Any Occasion |
Recipe
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1-3 cloves garlic, sliced (depending on taste)
- 4 dozen clams (or 1 dozen per serving)
- 2 C. white wine
- to taste, salt and pepper
- 1 Tbsp. fresh parsley
Directions
Bring a large pot of salted water to a boil. Add linguine, and cook abour 5 minutes or according to package directions, until al dente. Strain pasta and set aside.
In a saucepan large enough to hold all clams and pasta, heat oil over medium heat. Add garlic and saute for 30 seconds, until fragrant but not browned. Add clams, and saute for 30 seconds more. Add white wine, bring to a simmer, and cover, cooking for 1 1/2 minutes until clamshells open. As soon as shells open, add parsley, season with salt and pepper. Add cooked pasta to pot with clams and saute 1-2 minutes, until well integrated. Divide pasta, clams, and sauce among 4 plates and serve.