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
1 Tbsp. Olive Oil
1 Tbsp. Extra Virgin Olive Oil
¼ Cup Fish Stock or Clam Juice

Method of Preparation For Clams:
Make sure to rinse the clams well, they may have excess sand and dirt. On medium 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.

From the kitchens of the Walt Disney World Swan and Dolphin Hotel