Linguine al Vongole

Name: Linguine al Vongole
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs clams; 1/2 lb shrimp, shelled; 3 Tbsp olive oil; 3 cloves garlic, minced; 1/4 tsp hot pepper flakes; 1/2 cup white wine; 2 Tbsp butter; black pepper and salt; 1/4 cup parsley, chopped

Lance Wilson @lance_wilson

Nyack, NY

Using fresh clams and some added shrimp make this a filling weekend meal. Goes great with a nice white wine.

Lance Wilson @lance_wilson

Nyack, NY

Using fresh clams and some added shrimp make this a filling weekend meal. Goes great with a nice white wine.

Saved

Ingredients

60 mins

4 servings

2 lbsclams
1/2 lbshrimp, shelled
3 Tbspolive oil
3 clovesgarlic, minced
1/4 tsphot pepper flakes
1/2 cupwhite wine
2 Tbspbutter
black pepper and salt
1/4 cupparsley, chopped

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Steps

60 mins

1

Scrub the clams in cold water to remove sediment on the outside
2

Purge the clams by submerging them in 2 qts of cold water with 6 Tbsp of salt for ~30 min.
3

Bring a salted pot of water to boil
4

In a separate pot or large skillet over medium heat, add the oil, garlic, and hot pepper flakes. Saute until the garlic just begins to color
5

Add the wine to the pan
6

Add the clams to the pan and cover.
7

Checking every minute or so, remove the clams that have opened to prevent them from over cooking
8

When the last few clams are remaining, add the shrimp and poach until pink, continuing to remove the opened clams. Remove the sauce from the heat.
9

Remove the clams from the shells and lightly chop along with the shrimp
10

Boil the pasta in a less amount of water. You'll need the starchy pasta water to help thicken the sauce
11

Bring the sauce back to a boil, and add the butter and a 1/4 cup of pasta water and whisk until incorporated. Season your sauce with black pepper, but dont salt it. The sauce should be salty enough from the purged clams and the pasta water.
12

Drain the pasta and add it to the sauce and mix
13

Add the reserved chopped seafood and the parsley. Plate with a drizzle of fresh olive oil and a touch of finishing salt (i used smoked salt).