Linguine a la Vongole
4 tablespoons butter
2 tablespoons olive oil
garlic cloves, minced
1 teaspoon red crushed chili flake
4 dozen clams, soaked in ice water to remove any sand
1 cup dry white wine, like Sauvignon Blanc
1 pound linguine paste, cooked al dente according to package instructions
½ bunch Italian parsley, leaves removed and finely chopped
kosher salt and freshly grated black pepper, to taste
Heat a pot with half the butter and the olive oil and at the same time begin cooking the pasta to “al dente” in heavily salted water.
When the butter foams, add the garlic, chili flake and clams. Allow the garlic to cook and become fragrant, add the wine and cover the pot.
Check on the clams once in a while; if they don’t all open, discard the ones that do not; don’t force them as they might be muddy.
Remove all the clams from the pot and add 4 ounces of the pasta water to the pan.
Season the sauce with salt and pepper. When the pasta is ready, drain it and add the pasta to the sauce along with the clams and the rest of the butter; add the parsley and taste for seasoning.
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