Linguine Alle Vongole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3: Hard-shell clams, small in
1/2 lbs: Linguine or spaghetti,
Salted water,
2 tbsp: Butter or margarine,
2 tbsp: Olive oil,
1 small: Onion, finely chopped
3 cup: Garlic, minced or pressed
1/2 cup: Dry white wine,
Salt and pepper,
1/2 cup: Parsley, chopped fresh
Directions:
Place clams and 1/4 cup water in a large heavy pan. Cover and simmer
just until clams pop open (5 to 10 minutes). When cool enough to
handle, remove clams from shells and set aside (save a few clams in
shells for garnish, if you wish). Strain clam broth through a piece
of dampened muslin to remove grit; reserve broth. Cook linguine in a
large kettle of boiling salted water according to package directions
until al dente; drain well. While linguine cooks, place butter and
oil in a wide frying pan over medium heat. When butter is melted, add
onion and cook, stirring often, until soft. Mix in garlic, wine, and
strained clam broth. Bring to a boil, stirring occasionally, and cook
until liquid is reduced by about half. Add clams, season with salt
and pepper to taste, and stir in parsley. Arrange linguine on a warm
serving platter. Spoon hot sauce over linguine. Garnish with reserved
clams in shells, if you wish.
Source from luhu.jp
just until clams pop open (5 to 10 minutes). When cool enough to
handle, remove clams from shells and set aside (save a few clams in
shells for garnish, if you wish). Strain clam broth through a piece
of dampened muslin to remove grit; reserve broth. Cook linguine in a
large kettle of boiling salted water according to package directions
until al dente; drain well. While linguine cooks, place butter and
oil in a wide frying pan over medium heat. When butter is melted, add
onion and cook, stirring often, until soft. Mix in garlic, wine, and
strained clam broth. Bring to a boil, stirring occasionally, and cook
until liquid is reduced by about half. Add clams, season with salt
and pepper to taste, and stir in parsley. Arrange linguine on a warm
serving platter. Spoon hot sauce over linguine. Garnish with reserved
clams in shells, if you wish.
Source from luhu.jp