Linguine Vongole

Ingredients:
12 Each Clams, Little Neck or Manila
5 Oz. Linguine Pasta
2 Each Sliced Garlic Clove
1 Pinch Red Crushed Pepper
¼ Cup White Wine
1 Pinch Chopped Parsley
2 Tbsp. Olive Oil
1 Tbsp. Extra Virgin Olive Oil
¼ Cup Fish Stock or Clam Juice


Click here
for a larger view.

Method of Preparation For Clams:
Make sure to rinse the clams well, they may have excess sand and dirt. On medium high heat, sauté the garlic. Add the chili flakes, clams, white wine and fish stock. Cover the pan with a lid and let the clams open. Once ready, remove from the heat and set aside.

Method of Preparation For Linguine:
In a boiling pot with salted water, cook the pasta. Once ready, drain the pasta and toss it with the clams and sauce. Add chopped parsley and the extra virgin olive oil.

Presentation:
Place the linguine in the center of the plate. Place the clams around the linguine. Top off with a sprig of parsley. Serve.

Click here for an index card print out of this recipe!

Are you a new member of our recipe club?
Click here to see our Recipe Club Archives:

Click here to learn about our fine restaurants!