Linguine alle vongole
Food
Audio By Carbonatix
Por Aimee McCullough, editor in chief
Linguine alle vongole
(Linguine with clams)
Ingredients:
- 1 pound dry linguine
- 1/4 cup extra-virgin olive oil, plus more for serving
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 2 pounds littleneck or Manila clams, scrubbed and rinsed well
- 3/4 cup dry white wine, such as Pinot Grigio
- 1 lemon, juiced & zested
- 3 tablespoons unsalted butter
- Sea salt and freshly ground black pepper
- 2 handfuls fresh flat-leaf parsley, finely chopped
A few notes on making this:
- As with mussels, make sure you buy them fresh and store in the refrigerator. Cook within a day of buying them.
- Don’t close the bag holding them and cut off the air supply—they need to breath.
- Scrub well under running water.
- Add extra lemon and olive oil to taste.
Directions:
- Mince garlic and zest & juice lemon.
- Scrub clams and make sure they’re sand free and tightly closed. Discard any that are wide open or cracked.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes (al dente).
- While pasta boils, heat olive oil in a Dutch oven over medium heat.
- Add the garlic and red pepper flakes and saute for 1 minute.
- Add wine, lemon juice, and zest and stir to combine.
- Gently add the clams.
- Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
- Increase heat to medium-high and using a pair of tongs, add linguine to the pan with clams.
- Add the butter and chopped parsley and season with salt and pepper.
- Toss the pasta with the clams to coat evenly.
- Sprinkle with extra parsley and serve.
