Linguini con Vongole

Linguini con Vongole

I’m so happy that most of you suggested on the fan page that I should make Linguini con Vongole (Clams) in a white sauce and not a red!  Now I’m not saying I’m not a fan of the red myself, but I too prefer the white and I gotta say it’s a little bit easier to make!

Linguini con Vongole (a.k.a. linguini with clams) is one of my favorite classic Italian dishes.  Most places that you’ll order this dish in a restaurant will serve it with canned clams, which I think is just really unfortunate, because to me there truly is no substitute for the real thing!  You can find fresh clams in most super markets or from your local fish market.  I am fortunate enough to live around the block from one of the most amazing fish and seafood mongers ever!  They always have fresh fish and that’s probably why I cook with it so much!   This is a wonderfully light dish to have with an arugula salad and a glass of dry white wine…. at least that’s how we do it!  Either way, I hope you enjoy it!

Linguini con Vongole

2 Pounds of Clams (Butter, Cockle, or Littleneck are my favorites)

½ cup Dry White Wine

1 pound Linguini

¼ cup Olive Oil

2 Garlic Cloves, minced

1 small Shallot, minced

¼ cup chopped Flat Leaf Italian Parsley

2 tablespoons butter

Bring 4 Quarts of water to a boil in a large pot.

Rinse your clams well to remove any excess sand or dirt that may be on it.  I usually soak mine in some cold water and let them sit there for a few minutes before I’m ready to use them.  In a large sauté pan that has a lid, add butter, oil, shallots & garlic cloves and sweat for 3-5 minutes.  Begin cooking pasta in large pot of water.  Add Clams & white wine and cover with a lid.  Cook on med-high heat until all of the clams have opened.  This usually takes about 8-10 minutes.  Remove Clams from sauté pan and set aside in a large bowl (discard any clams that have not opened) reserving the liquid in the pan.  Add the parsley, pepper flakes and pasta to this liquid in the pan and allow to cook for a minute or two. 

  

Place pasta in a bowl and serve with clams on top.  Garnish with a bit of additional parsley and or pepper flakes!  Buenissimo! 

**sidenote** 

Cook pasta slightly al dente as it will continue cooking for those last 2 minutes in the clam juice.  

Make sure to discard any clams that do not open.  If they don't open that means they aren't meant to be eaten! 

If you must, add a can of clams to the liquid and cook with the pasta if you don't have enough clams for your liking.