Step-by-Step Guide to Prepare Any-night-of-the-week Linguine Vongole (Linguine with fresh Clam Sauce)
Hey everyone, it's Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, Easiest Way to Make Speedy Linguine Vongole (Linguine with fresh Clam Sauce). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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As for the number of servings that can be served to make Linguine Vongole (Linguine with fresh Clam Sauce) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Linguine Vongole (Linguine with fresh Clam Sauce) estimated approx 30 mins.
To get started with this particular recipe, we have to first prepare a few components. You can have Linguine Vongole (Linguine with fresh Clam Sauce) using 10 ingredients and 8 steps. Here is how you cook that.
Classic Italian seafood dish made with fresh clams with their own fresh juice into the sauce.
Ingredients and spices that need to be Make ready to make Linguine Vongole (Linguine with fresh Clam Sauce):
- 3 dozen live little neck clams
- 1 lb Linguine pasta
- 1 head fresh garlic
- 3 cup pino grigio white wine
- 1 tsp salt
- 1 tsp butter
- 1 tbsp fresh parsley
- 1/4 tsp crushed red pepper flakes
- 1/2 tbsp dried oregano
- 2 tbsp olive oil
Steps to make Linguine Vongole (Linguine with fresh Clam Sauce)
- Start to cook pasta in boiling salted water until Aldente
- Rinse & scrub clams in fresh water.
- Chop & mince whole head of garlic
- Add olive oil to pot on medium heat & cook garlic until clear (do not burn) & add white whine & reduce until alcohol cooks off, about 5 minutes simmering.
- Add salt & oregano
- Add clams to pot & cover. Let simmer until clams start to open & then add butter.
- Once all the clams are fully open add the cooked pasta & let cook for another minute (discard any clams that did not open).
- Plate and garnish with chopped parsley & crushed red pepper flakes.
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