Linguine Con Le Vongole
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished
2
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente
3
") Drain the pasta well
4
Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid
5
Add the garlic and red pepper flakes; saute for 2 minutes
6
Add the clams, wine, and lemon juice
7
Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes
8
Discard any that have not opened
9
Crank the flame up to medium-high heat
10
Add the hot, drained linguine to the pan; add the butter and season with salt and pepper
11
Toss the pasta with the clams to it's nicely coated
12
Shower with chopped parsley and toasted bread crumbs
13
Drizzle with a nice dose of olive oil before serving