Linguine alle Vongole

By mahto

Ingredients

• 1/2 cup white wine
• 6 oz linguine
• 1 1/2 lbs clams (scrubbed, cleaned, and rinsed)
• 1/4 cup store-bought clam juice
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic (finely chopped)
• Some finely chopped parsley leaves
• Salt to taste (optional)

Details

Servings 2
Adapted from rasamalaysia.com

Preparation

Step 1

Heat up a pot of water and cook the linguine per the packaging instructions. Transfer and set aside.

Heat up a deep skillet, add olive oil and butter. Lightly saute the garlic and add the clams, white wine, clam juice, and parsley leaves. Lightly stir the clams and cover the skillet with its lid until the clams open up. Remove the lid and add the linguine into the skillet and add salt to taste if it’s not salty enough. Dish out the linguine alle vongole and serve immediately.

Important Cook’s Note: transfer the clams out when they are open, then add the clam juice, white wine, parsley, and reduce the liquid a bit. Please also read Nico’s comment below on how to properly prepare linguine–the Italian way. Really useful tips, must read.

When you drain the pasta do NOT put it under cold water. Drain it and put it in the sauce as soon as possible (you should really start by doing the sauce, then add the pasta).