Linguine alle Vongole
<i>Linguine alle Vongole</i>
Rating: (1 rated)
  • 2.2 lb (1 kg) clams
  • 3/4 lb (340 g) linguini
  • 3 shallots, chopped
  • 3 garlic cloves, chopped
  • 1/2 bird’s eye chili pepper, finely chopped, or to taste
  • 2 tbsp (30 ml) olive oil
  • 1 cup (250 ml) white wine
  • 2 tbsp butter
  • 1 lemon, zest and juice
  • 1/4 cup (10 g) parsley, finely chopped
  • Preparation
  • Rinse the clams under cold water and let soak for 5 minutes to eliminate all traces of sand. Discard any that are open or cracked.
  • In a large pot of salted boiling water, cook the linguini until al dente. Drain.
  • Meanwhile, in a large skillet over medium-high heat, soften the shallots, garlic and chili pepper in the oil. Add the clams and wine. Simmer just until all of the clams have opened, about 5 minutes, making sure not to overcook them. Discard any clams that have not opened.
  • Add the pasta, butter, lemon zest and juice and parsley. Mix well to coat the pasta in the sauce.
  • Description
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