Italy: Linguine Alle Vongole or Linguine with Clams

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From Portugal, we move on to Italy. Italian cuisine is one of my favorites (as I think most people would say). Nothing beats a big bowl of pasta with meat sauce… or pizza… or a caprese salad. I could go on and on, but anyway, it’s comfort food at it’s best.

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One day, I’d like to study more of Italian cuisine – understand the differences in the food among regions, for example. I want to make fresh pasta and mozzarella cheese from scratch! And more than anything, I’d love to travel to Italy again to eat pizza in Rome among other things! But in the meantime, I’ll watch reruns of Molto Mario and learn from the greats like Lidia Bastiniach on the intricacies of Italian cuisine.

Since Italian cuisine is near and dear to my heart, I’m planning on bringing you several dishes in the next couple weeks/days, but in the meantime, here’s a classic Italian pasta dish: Linguine Alle Vongole or linguine with clams.

Look! Here’s an episode of Molto Mario (featuring some of the Phoenix siblings) where he makes Linguine with Clams. How fun! This was honestly one of the best cooking shows – highly informative, casual and intimate.

And as appropriate, I went with Mario’s recipe for this dish from The Chew – another good cooking show on TV right now.

And a note…. These little neck clams are from the Mermaid Garden CSF courtesy of Pat and Barbara of Woodbury Shellfish. As Bianca and Mark shared, “The quality and flavor of Woodbury shellfish reflect the unique “terroir” of Wellfleet Bay and their commitment to exceptional care and handling during the growing and harvesting process. Boston Magazine said of the Woodburys “Down in Wellfleet, two former academics are raising what may be the world’s finest clams.'”

Breakfast in Bed(stuy) / Woodbury Clams

This dish is all about timing. Get your water boiling, and steam your clams while your pasta is already cooking so everything is ready at the same moment!

Linguine Alle Vongole

Adapted from The Chew

2 tbsp kosher salt

1 lb linguine

4 tbsp olive oil

4 cloves garlic, thinly sliced

1 lb Littleneck Clams, cleaned and scrubbed

1 tablespoon red pepper flakes

1 cup white wine

½ bunch parsley, finely chopped

To prepare your clams, soak them in cold water. Add a little cornmeal to the water, which is supposed to help the clams release any sand out of their shells.

Breakfast in Bed(stuy) / Woodbury Clams

Cook your linguine per the package’s directions. Reserve ¼ cup of cooking water.

Breakfast in Bed(stuy) / Pasta

In a large sauté pan over medium high heat, heat olive oil. Add garlic and sauté until just golden, about 30 seconds. Add clams and red pepper flakes and saute 1 minute. Add wine and cook uncovered, just until clams open, 4-5 minutes.

Breakfast in Bed(stuy) / Linguine Alle Vongole or Linguine with Clams

Once the pasta is cooked, toss to combine, adding the reserved pasta water. Remove from heat. Add parsley and serve immediately. As they say in Italian, Buon appetito!

Breakfast in Bed(stuy) / Linguine Alle Vongole or Linguine with Clams

Et voila!

Breakfast in Bed(stuy) / Linguine Alle Vongole or Linguine with Clams

 

Linguine Alle Vongole
 
Author:
Ingredients
  • 2 tbsp kosher salt
  • 1 lb linguine
  • 4 tbsp olive oil
  • 4 cloves garlic, thinly sliced
  • 1 lb Littleneck Clams, cleaned and scrubbed
  • 1 tablespoon red pepper flakes
  • 1 cup white wine
  • ½ bunch parsley, finely chopped
Instructions
  1. To prepare your clams, soak them in cold water. Add a little cornmeal to the water, which is supposed to help the clams release any sand out of their shells.
  2. Cook your linguine per the package's directions. Reserve ¼ cup of cooking water.
  3. In a large sauté pan over medium high heat, heat olive oil. Add garlic and sauté until just golden, about 30 seconds. Add clams and red pepper flakes and saute 1 minute. Add wine and cook uncovered, just until clams open, 4-5 minutes.
  4. Once the pasta is cooked, toss to combine, adding the reserved pasta water. Remove from heat. Add parsley and serve immediately.
 

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