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Linguine alle Vongole Recipe

Ingredients

How to make it

  • 1 Bring 1 c water to a boil in a covered pot. Add the fresh, whole clams, reduce the heat, cover and steam for 10 min. Remove the clams from the shells, strain the broth and set aside.
  • 2 Cook linguine according to package directions. Drain and set aside.
  • 3 Mince the shallot and garlic and sauté in oil and 1 T butter until soft but not brown, about 3 min.
  • 4 Add the wine and parsley, and season to taste. Continue to reduce over medium heat for another 3-4 min.
  • 5 Add the cooked clams, canned clams (with liquor) and reserved clam broth. Reduce over medium heat for 2 min.
  • 6 Add dairy, lemon juice and remaining butter, and stir until incorporated.
  • 7 Add cooked linguine and toss until almost all sauce has been absorbed.
  • Garnish with shaved Parmesan, fresh chives and lemon wedges.

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  • clams
  • white wine
  • saute
  • italian

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  • 1 lb littleneck clams (whole)
  • 6.5-oz can of clams (chopped)
  • 1 lb linguine
  • 1 shallot
  • 2 cloves of garlic
  • 2 T butter
  • 1 c white wine
  • ½ c half-and-half
  • 1 T lemon juice
  • 2 T parsley
  • olive oil
  • black pepper
  • salt
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