Linguine Vongole (Linguine with fresh Clam Sauce)

Name: Linguine Vongole (Linguine with fresh Clam Sauce)
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 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

WeekendWarriors @cook_3012936

Classic Italian seafood dish made with fresh clams with their own fresh juice into the sauce.

WeekendWarriors @cook_3012936

Classic Italian seafood dish made with fresh clams with their own fresh juice into the sauce.

Saved

Ingredients

30 mins

4 servings

3 dozenlive little neck clams
1 lbLinguine pasta
1 headfresh garlic
3 cuppino grigio white wine
1 tspsalt
1 tspbutter
1 tbspfresh parsley
1/4 tspcrushed red pepper flakes
1/2 tbspdried oregano
2 tbspolive oil

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Steps

30 mins

1

Start to cook pasta in boiling salted water until Aldente
2

Rinse & scrub clams in fresh water.
3

Chop & mince whole head of garlic
4

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.
5

Add salt & oregano
6

Add clams to pot & cover. Let simmer until clams start to open & then add butter.
7

Once all the clams are fully open add the cooked pasta & let cook for another minute (discard any clams that did not open).
8

Plate and garnish with chopped parsley & crushed red pepper flakes.