Recipe of Linguine al Vongole

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, linguine al vongole. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Linguine al Vongole is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Linguine al Vongole is something which I’ve loved my entire life.

Guide to Make Linguine al Vongole

To begin with this recipe, we have to first prepare a few components. You can cook linguine al vongole using 9 ingredients and 13 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Linguine al Vongole:

1. Make ready 2 lbs clams
2. Prepare 1/2 lb shrimp, shelled
3. Get 3 Tbsp olive oil
4. Take 3 cloves garlic, minced
5. Take 1/4 tsp hot pepper flakes
6. Get 1/2 cup white wine
7. Take 2 Tbsp butter
8. Make ready black pepper and salt
9. Make ready 1/4 cup parsley, chopped

Instructions

Steps to make Linguine al Vongole:

1. Scrub the clams in cold water to remove sediment on the outside
2. Purge the clams by submerging them in 2 qts of cold water with 6 Tbsp of salt for ~30 min.
3. Bring a salted pot of water to boil
4. In a separate pot or large skillet over medium heat, add the oil, garlic, and hot pepper flakes. Saute until the garlic just begins to color
5. Add the wine to the pan
6. Add the clams to the pan and cover.
7. Checking every minute or so, remove the clams that have opened to prevent them from over cooking
8. When the last few clams are remaining, add the shrimp and poach until pink, continuing to remove the opened clams. Remove the sauce from the heat.
9. Remove the clams from the shells and lightly chop along with the shrimp
10. Boil the pasta in a less amount of water. You'll need the starchy pasta water to help thicken the sauce
11. Bring the sauce back to a boil, and add the butter and a 1/4 cup of pasta water and whisk until incorporated. Season your sauce with black pepper, but dont salt it. The sauce should be salty enough from the purged clams and the pasta water.
12. Drain the pasta and add it to the sauce and mix
13. Add the reserved chopped seafood and the parsley. Plate with a drizzle of fresh olive oil and a touch of finishing salt (i used smoked salt).

As simple as that Guide to Prepare Linguine al Vongole

So that is going to wrap this up with this exceptional food linguine al vongole recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

Print this page