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Recipe Thursday-Linguine alle Vongole

Posted on May 26th, 2011 | Posted in Main Course, Recipes

This past weekend I decided that I needed to expand my cooking realm and utilize a new ingredient, clams. Despite loving all shellfish I’ve never cooked with clams so I searched for a recipe. As I looked through Bon Appetit’s May issue I found a delicious clam recipe-Linguine alle Vongole. Despite being hesitant about cooking with a new ingredient this recipe was a lot of fun to make, and I was probably too excited to pull off the clams one by one as they opened in the pan. This recipe serves 2, but I doubled it to serve 4. Serve with a crusty bread that you can dip into the yummy broth! Mangia Mangia

Linguine alle Vongole

*The briny juices from the clams help to flavor this brothy sauce—the fresher the clams, the better the dish. Clams’ salinity varies depending on their variety and provenance, so in this case, be sure to salt the pasta cooking water lightly.

Serves 2

Ingredients

Kosher salt (CQS030)
6 oz. linguine (991532)
4 tablespoons extra-virgin olive oil, divided (992055)
1 garlic clove, thinly sliced (991057)
1 teaspoon crushed red pepper flakes (CQP101)
1/4 cup white wine
2 lb. cockles, Manila clams, or littlenecks, scrubbed (330204)
2 tablespoons roughly chopped fresh flat-leaf parsley 

Method

Bring 3 quarts water to a boil in a 5-qt. pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water.

Meanwhile, heat 3 tablespoons of oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl.

Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.

Recipe from Bon Appetit May 2011

 

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