Linguine with Clams (Linguine con le Vongole) Recipe

Name: Linguine with Clams (Linguine con le Vongole) Recipe
Ingredients: 3 tablespoons kosher or coarse sea salt; 1 pound linguine; 12 tablespoons extra-virgin olive oil; 4 cloves garlic, thinly sliced; 1 pound New Zealand cockles or 24 Manila or littleneck clams, scrubbed; 1 tablespoon plus 1 teaspoon red pepper flakes; 1 cup dry white wine; 1 (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped; 1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped

3.6

(58)

www.epicurious.com

Your recipes

Servings: 5

Cost: $6.81 /serving

Author : Mario Batali

web

Linguine with Clams (Linguine con le Vongole) Recipe

Ingredients

Remove All · Remove Spices · Remove Staples

3 tablespoons kosher or coarse sea salt1 pound linguine12 tablespoons extra-virgin olive oil4 cloves garlic, thinly sliced1 pound New Zealand cockles or 24 Manila or littleneck clams, scrubbed1 tablespoon plus 1 teaspoon red pepper flakes1 cup dry white wine1 (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).

Step 2

Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.

Step 3

Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.