Linguine Alle Vongole
Your New Favorite Dish
Ingredients
2 lbs Fresh Clams - Littleneck or Manilla
1/3 C Extra Virgin Olive Oil
1 Large Shallot Finely Diced
5 Cloves of Garlic Finely Diced
1 Tsp Crushed Red Pepper Flake
1 C Dry White Wine
2 Tbsp Butter
~1/3 C Chopped Fresh Parlsey
Juice of Half a Lemon
12oz Linguine
Salt To Taste
Preparation
This is one of my go to dishes when I want something fancy but easy. Perfect for any occasion. Make sure to thoroughly soak and scrub your clams to rid them of sand! And look up food safety regarding shellfish!
Place the clams in a bowl and cover with cold water. Soak for 20-30 minutes. Then for each clam scrub the outside (I have a dedicated scrubber - like one for veggies and such) to remove any excess sand and debris and rinse it under some water. Trust me you do not want sand in your pasta! Discard any clams that are already open
Heat a large pot over medium heat and add the olive oil, shallot, garlic and red pepper. Sauté until the shallot turns translucent. Add the wine and simmer for 2-3 minutes.
Add the butter and the clams, cover and cook for ~5-6 minutes. When you open the lid, the clams should be open (if they aren’t cover and cook for an additional 1-2 minutes. After that, if there are clams that remain closed, throw them out!
Remove the clams and add your cooked pasta (and ~1/4 C pasta water)and lemon juice. Stir well and simmer for about a minute.
Add the clams and any juices back to the pasta along with the parsley and toss to incorporate. Enjoy!