Linguine con Vongole (Linguine with Clams)

Linguine with Clams

Linguine with Clams

Ingredients:

  • 1/2 cup Extra-Virgin Olive Oil
  • 2 Shallots, thinly sliced
  • 4 to 8 Garlic cloves, minced
  • 3/4 cup chopped fresh Parsley, divide
  • 2 tablespoons chopped fresh Basil
  • 1/2 cup dry White Wine; substitute: jarred clam juice, OR pasta-cooking water
  • 2 1/2 pounds Manila Clams, cleaned. Discard any broken clams.
  • 2 tablespoons Unsalted Butter, at room temperature
  • Sea salt and freshly ground Black Pepper
  • Lemon Slices for garnish

Directions:

  1. Heat the Olive Oil in a large sauté pan over medium-high heat.
  2. When the oil shimmers in pan, add the Shallots and Garlic and sauté until soft and translucent, about 3 to 4 minutes. Be careful not to burn the garlic.
  3. Add 1/4 cup of the chopped Parsley, the chopped Basil and White Wine, cook for 5 minutes.
  4. Add the Clams, cover and simmer for 6 to 8 minutes or until most of the Clams have opened.
  5. Whisk in Butter to thicken sauce slightly.

To Serve:

If you are serving the Linguine with Clams immediately, have the water boiling for the pasta and put the dried linguine into the water just after you have started the shallot and garlic step of the recipe. The pasta should be “al dente” (*see note) just as the clams are finishing up. Drain the pasta, mix with the sauce and serve.

Gr8 Do-Ahead Tip:

  • Make the sauce through Step 3 then remove from heat.
  • Prepare the pasta as per the Gr8 Pasta Do-Ahead Tip, below.
  • When you are ready to serve, reheat the sauce over medium-high heat and begin at Step 4.

Gr8 Pasta Do-Ahead Tip:

Bring a large pot of salted water to a rolling boil. Add the dried pasta and boil for about half the time indicated on the package. Drain the pasta, do not rinse. Mix in 2-4 teaspoons of olive oil. To reheat, bring water to a boil and add pasta for 1-2 minutes. Be careful not to overcook.

*Note:

“Al Dente” is an Italian phrase which literally means, “to the tooth.” To achieve this, the pasta should be tender on the outside and slightly firm on the inside. This tender/chewy combination means your pasta is “perfetto!” If the pasta is mushy, it is definitely overcooked.

by Jurga

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