Linguine con le Vongole

Linguiniconlevongole_thumbTransport yourself to the Mediterranean with this memorable Italian seafood dish. This recipe is regularly taught to our culinary arts students in Cooking for Life, which prepares homeless youth for a career in hospitality.

 

 

 

 

 

 

Ingredients

3 T Kosher or coarse sea salt
1 lb linguine
12 T (3/4 cup divided) extra-virgin olive oil
4 cloves garlic, thinly sliced
1 lb New Zealand cockles, 24 Manila or littleneck clams, scrubbed (or substitute canned clams)
1 T + 1 tsp red pepper flakes
1 cup dry white wine (non-alcoholic wine is an option, found at grocery stores)
1 (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes, coarsely chopped
1/2 cup + 2 T fresh flat-leaf parsley, coarsely chopped

Method:

    1. In large pot over high heat, combine 8 quarts of water to boil and salt to taste. Bring to boil, then add linguine and cook to one minute less than the package directions (pasta should still be quite firm).
    2. Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra-olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
    3. Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.

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