Linguine al Vongole

Steps Cook Recipes Linguine al Vongole using 9 ingredients and 13 steps

Linguine al Vongole - This linguine pasta alle vongole is my Sicilian hubby's recipe. He's pretty generous with the garlic and peperoncino but it's just Of course, many people make pasta alle vongole with other types of clams. Chef Theo Randall shows you how to cook clams with chilli and garlic and add them to linguine to make an exotic dish. Scrub the clams in cold water to remove sediment on the outside. Sweet clams & white wine. "During a fantastic post-graduation summer in Milan, where Amanda set off (portfolio in hand) to find a job in the fashion industry.

Vul een pot met flink gezouten water (vergelijkbaar met zeewater) en laat.

Drain the linguine when it is one minute short of the cooking time on the package instructions and.

You can have Linguine al Vongole using 9 ingredients and 13 steps. Here is how you achieve it.

Ingredients make Linguine al Vongole

1. It's 2 lbs clams.
2. You need 1/2 lb shrimp, shelled.
3. It's 3 Tbsp olive oil.
4. You need 3 cloves garlic, minced.
5. Prepare 1/4 tsp hot pepper flakes.
6. It's 1/2 cup white wine.
7. It's 2 Tbsp butter.
8. It's black pepper and salt.
9. You need 1/4 cup parsley, chopped.

Linguine al Vongole step by step

1. Scrub the clams in cold water to remove sediment on the outside.
2. Purge the clams by submerging them in 2 qts of cold water with 6 Tbsp of salt for ~30 min..
3. Bring a salted pot of water to boil.
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.
5. Add the wine to the pan.
6. Add the clams to the pan and cover..
7. Checking every minute or so, remove the clams that have opened to prevent them from over cooking.
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..
9. Remove the clams from the shells and lightly chop along with the shrimp.
10. Boil the pasta in a less amount of water. You'll need the starchy pasta water to help thicken the sauce.
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..
12. Drain the pasta and add it to the sauce and mix.
13. Add the reserved chopped seafood and the parsley. Plate with a drizzle of fresh olive oil and a touch of finishing salt (i used smoked salt)..

Linguine al Vongole - Easy Linguine with Clam Sauce (Linguine con Vongole). Look for the smallest clams you can find. The small clams are sweeter and make a better match for the mouthfuls of twirling pasta. Place pasta in shallow serving dish or individual bowls. Spaghetti al pomodoro "tomato sauce spaghetti", gnocchi ai quattro formaggi "four cheeses gnocchi", linguine alle vongole "clam linguini", etc. When it's not about food, al means. Tritate finemente il porro mondato della parte verde. Thank you and good luck