Linguine al Vongole

Name: How to cook Linguine al Vongole - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Lance Wilson

Linguine al Vongole

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

Ingredient

Food ration :

4 servings

Cooking time :

60 mins

2 lbs

Cooking instructions

* Step 1

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

* Step 2

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

* Step 3

Bring a salted pot of water to boil

* Step 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

* Step 5

Add the wine to the pan

* Step 6

Add the clams to the pan and cover.

* Step 7

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

* Step 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.

* Step 9

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

* Step 10

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

* Step 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.