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Linguine Vongole (Linguine with fresh Clam Sauce)

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We hope you got insight from reading it, now let’s go back to linguine vongole (linguine with fresh clam sauce) recipe. To make linguine vongole (linguine with fresh clam sauce) you need 10 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Linguine Vongole (Linguine with fresh Clam Sauce):

  1. You need of live little neck clams.
  2. Get of Linguine pasta.
  3. Provide of fresh garlic.
  4. Prepare of pino grigio white wine.
  5. Get of salt.
  6. You need of butter.
  7. Take of fresh parsley.
  8. Get of crushed red pepper flakes.
  9. Use of dried oregano.
  10. Use of olive oil.

Steps to make Linguine Vongole (Linguine with fresh Clam Sauce):

  1. Start to cook pasta in boiling salted water until Aldente.
  2. Rinse & scrub clams in fresh water..
  3. Chop & mince whole head of garlic.
  4. Add olive oil to pot on medium heat & cook garlic until clear (do not burn) & add white whine & reduce until alcohol cooks off, about 5 minutes simmering..
  5. Add salt & oregano.
  6. Add clams to pot & cover. Let simmer until clams start to open & then add butter..
  7. Once all the clams are fully open add the cooked pasta & let cook for another minute (discard any clams that did not open)..
  8. Plate and garnish with chopped parsley & crushed red pepper flakes..

Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Meanwhile, heat the oil in a large pan, add the garlic and chilli, then fry gently for a few seconds. Stir in the tomatoes, then add the clams and a splash of wine, salt and pepper and bring to the boil. Drain the pasta, then tip into the pan with the parsley and toss together.

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