Half an Hour to Cooking Extraordinary Linguine Vongole (Linguine with fresh Clam Sauce)
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To prepare an extraordinary Linguine Vongole (Linguine with fresh Clam Sauce), below are the components needed:
- Get 3 dozen of live little neck clams.
- Prepare 1 lb of Linguine pasta.
- Provide 1 head of fresh garlic.
- Prepare 3 cup of pino grigio white wine.
- Prepare 1 tsp of salt.
- Provide 1 tsp of butter.
- Prepare 1 tbsp of fresh parsley.
- Prepare 1/4 tsp of crushed red pepper flakes.
- Get 1/2 tbsp of dried oregano.
- Provide 2 tbsp of olive oil.
After preparing the materials, next you are good to make your appetizing Linguine Vongole (Linguine with fresh Clam Sauce) by following the procedures below:
- Start to cook pasta in boiling salted water until Aldente.
- Rinse & scrub clams in fresh water..
- Chop & mince whole head of garlic.
- Add olive oil to pot on medium heat & cook garlic until clear (do not burn) & add white whine & reduce until alcohol cooks off, about 5 minutes simmering..
- Add salt & oregano.
- Add clams to pot & cover. Let simmer until clams start to open & then add butter..
- Once all the clams are fully open add the cooked pasta & let cook for another minute (discard any clams that did not open)..
- Plate and garnish with chopped parsley & crushed red pepper flakes..
Meanwhile, add linguine to pasta water. Cook until liquid is reduced by half. When the linguine is al dente and the sauce is reduced, add the pasta directly to the sauce. Cook and toss until the pasta is coated with the sauce. In a large pot of salted boiling water, cook pasta until al dente.
Recipe : Linguine Vongole (Linguine with fresh Clam Sauce)
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