Linguine con le Vongole

If you, like we, like somewhat saucy noodles, double the sauce ingredients. This recipe makes very little "sauce", though it's really just a coating for the noodles. I usually double it, for good measure.

Prep: 20

Cook: 30

Total: 50

Yield:4

Ingredients

1 pound linguine dry
½ cup extra virgin olive oil for sauteing
1 tablespoon extra virgin olive oil for serving
4 tablespoon garlic cloves slivered
¼ teaspoon red pepper flakes saute
2 pounds clams Littleneck or Manila, scrubbed and rinsed well

Sauce Ingredients

¾ cup white wine dry, such as Pinot Grigio
1 tablespoon lemon juiced
3 tablespoons unsalted butter unsalted
1 pinch sea salt pinch
1 pinch pepper freshly ground
2 handfuls flat leaf parsley fresh, finely chopped
2 tablespoons bread crumbs lightly toasted and fried, optional

Instructions

Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
Bring a large pot of salted water to a boil. Once the water is at a rolling boil, add the pasta and cook for 8 to 10 minutes until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
Meanwhile, heat the olive oil over medium flame in a deep sauté pan with a lid. Add the garlic and red pepper flakes; sauté for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.

Notes

To serve, you can garnish with chopped tomatoes, parsley, and red pepper flakes to taste. These adds another layer of bright color and flavor to the dish.

Nutrition

Recipe By:Cheryl Malik