9 July, 2015
Linguini con vongole (bianco)
Linguini with White Clam Sauce: is a dish that is very popular throughout Italy, especially its central regions, including Rome and further south in Campania (where it is part of traditional Neapolitan cuisine).
Ingredients
- 1/2 cup olive oil
- 6 cloves Garlic clove, chopped
- 1/4 cup Parsley -- chopped
- 2 cups white wine
- 2 doz Clams
- 1 Salt and pepper to taste
- 1 lb Linguine, Spaghetti or Thin Spaghetti, uncooked
- Red hot pepper flakes
- 1 tbsp Butter
Servings: People
Instructions
- Clean clams for any sand.
- Heat the olive oil in a large sauté pan/pot. Stir in the garlic and cook over medium heat until it softens and just begins to brown. Stir in the parsley and hot red pepper flakes; add more if you like it really hot. Cook 1 minute.
- Add the clams.
- Stir in the wine.
- Raise the heat and cook until all clams open, if a clam does not open, throw it away.
- Stir in the clams with their juice, simmer the mixture for 2 or 3 minutes. Stir in salt and butter at the end. Keep the sauce warm while the spaghetti or linguine is cooking. Drain the spaghetti or linguine in colander but reserve 2 tablespoons of the cooking water and add it to the sauce. Stir the spaghetti into the sauce, re-heat and serve immediately.
Recipe Notes
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Nutrition Facts
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