Monday, June 4, 2012

Lingune alla Vongole

June being seafood month, I scanned our old blogposts to see what seafood recipes we had posted.    I was shocked to see that I had not yet shared one of my ultimate go-to seafood dishes with you, dear readers.  I am referring to linguine alla vongole, or linguine with clam sauce, which is practically a signature dish of mine. 

So, without further ado, here it is:

Linguine alla Vongole (serves 4)

2 TBSP olive oil
6 cloves garlic, crushed
1/4 tsp crushed red pepper flakes (to taste)
1/2 tsp salt
4 cans minced clams, drained, juice reserved
1 cup white wine
1/2 cup Parmesan cheese
1/4 cup chopped fresh parsley
1 lb linguine

In large skillet, heat oil and add garlic, pepper flakes and salt.  Stir to release flavors, and add drained clams.  Saute and sear 1 minute.  Add clam juice and wine.  Stir and simmer 15 minutes (or longer).  Meanwhile, in boiling, salted water, cook pasta to al dente (1 minute less than the box suggests).  Drain thoroughly, and top with the pasta sauce, then cheese and parsley.

NOTE:  in summer, when we are near the beach and enjoy the availability of uber-fresh shellfish, I often purchase small clams to enhance this dish.  The most common name for these clams is "little necks", but I've also seen them referred to as "cockles" and "pasta necks".  Whatever you call them, you should scrub their exteriors to remove all sand and grit.  Then, about 5 minutes before serving, pour clams into sauce, cover and steam 5 minutes until clams have all opened.  Any clams that remain sealed should be discarded.

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