Linguine Vongole (Linguine with fresh Clam Sauce)
Classic Italian seafood dish made with fresh clams with their own fresh juice into the sauce.
Linguine Vongole (Linguine with fresh Clam Sauce)
Classic Italian seafood dish made with fresh clams with their own fresh juice into the sauce.
Cooking Instructions
- 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.
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