Linguine al Vongole
Linguine al Vongole

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, linguine al vongole. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

In a large pan, add EVOO, a few turns of the pan, add anchovies over medium-low heat and gently stir until anchovy melts. Add garlic, thyme, lemon zest, chili paste or chile flakes, and stir. Add pasta to pot of boiling water and salt it. Add the linguine and cook, stirring occasionally, until al dente (tender but still slightly firm to the bite), according to the package instructions.

Linguine al Vongole is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Linguine al Vongole is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have linguine al vongole using 9 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Linguine al Vongole:
  1. Take 2 lbs clams
  2. Make ready 1/2 lb shrimp, shelled
  3. Take 3 Tbsp olive oil
  4. Take 3 cloves garlic, minced
  5. Make ready 1/4 tsp hot pepper flakes
  6. Get 1/2 cup white wine
  7. Make ready 2 Tbsp butter
  8. Prepare black pepper and salt
  9. Take 1/4 cup parsley, chopped

This is one of my very favorite Italian pasta dishes. I serve it with crusty french bread for dipping in the sauce, with a side salad of baby mixed lettuces, spinach, and grape tomatoes. The recipe is from my late mother's collection. :) Very quick and easy to prepare, using canned chopped clams. Linguine alle Vongole, a great simple classic but with incredible goodness.

Steps to make Linguine al Vongole:
  1. Scrub the clams in cold water to remove sediment on the outside
  2. Purge the clams by submerging them in 2 qts of cold water with 6 Tbsp of salt for ~30 min.
  3. Bring a salted pot of water to boil
  4. In a separate pot or large skillet over medium heat, add the oil, garlic, and hot pepper flakes. Saute until the garlic just begins to color
  5. Add the wine to the pan
  6. Add the clams to the pan and cover.
  7. Checking every minute or so, remove the clams that have opened to prevent them from over cooking
  8. When the last few clams are remaining, add the shrimp and poach until pink, continuing to remove the opened clams. Remove the sauce from the heat.
  9. Remove the clams from the shells and lightly chop along with the shrimp
  10. Boil the pasta in a less amount of water. You'll need the starchy pasta water to help thicken the sauce
  11. Bring the sauce back to a boil, and add the butter and a 1/4 cup of pasta water and whisk until incorporated. Season your sauce with black pepper, but dont salt it. The sauce should be salty enough from the purged clams and the pasta water.
  12. Drain the pasta and add it to the sauce and mix
  13. Add the reserved chopped seafood and the parsley. Plate with a drizzle of fresh olive oil and a touch of finishing salt (i used smoked salt).

The recipe is from my late mother's collection. :) Very quick and easy to prepare, using canned chopped clams. Linguine alle Vongole, a great simple classic but with incredible goodness. Made from pasta, fresh clams, garlic, oil, white wine, and fresh parsley! Few quality ingredients, a few steps to do correctly and in twenty minutes you will get the best and creamy Linguine with Vongole ever! To make this recipe, first, we must wash and purge them.

So that is going to wrap this up for this special food linguine al vongole recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!