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Linguine Con Vongole
For the white wine, use eg. a Pinot Grigio - or anything, as long as it's dry.
Serves: 4-6
Ingredients
1 pound dry linguine
1/4 cup extra-virgin olive oil
4 garlic cloves, sliced
1/4 teaspoon red pepper flakes
2 pounds clams, scrubbed and rinsed well
3/4 cup dry white wine
1 lemon, juiced
3 tablespoons unsalted butter
Sea salt
Freshly-ground black pepper
2 handfuls fresh flat-leaf parsley, finely chopped
2 tablespoons toasted and fried bread crumbs (optional)
Method
- Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
- Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice.
- Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
- Turn the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.
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