Tagliatelle Con Vongole
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
41
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Vermouth (dry)1 tbsp
Lemon Zest (grated)1
Salt450 g
Tagliatelle (fresh)2 tbsps
Butter1 cup
Grated ParmesanDirections:
1
In a bowl, cover the clams with water and soak for 5 minutes, then drain
2
Repeat until the soaking water is clear
3
Bring a large pot of water to a boil for the pasta
4
In a deep, large skillet with a tight-fitting lid set over medium heat, drizzle 4 turns of the pan of olive oil and heat
5
Add the anchovies, cover the pan with a splatter screen or lid, and shake until the anchovies begin to break up
6
Reduce the heat a bit, uncover, and stir until the anchovies melt into the oil
7
Add the vermouth, lemon zest, red pepper flakes, garlic, thyme, oregano, parsley, black pepper and clams
8
Cover the pan and cook until the clams open, 5 to 7 minutes
9
Discard any unopened clams
10
Meanwhile, salt the boiling water and cook the pasta until just shy of al dente
11
Drain the pasta and add it to the clam sauce
12
Add the butter and lemon juice and gently toss to finish cooking the pasta and allow it to soak up the flavor of the sauce, 1 to 2 minutes
13
Serve in warm shallow bowls topped with the almonds, Parmesan and a drizzle of extra-virgin olive oil