Italian Recipes
LINGUINE ALLE VONGOLE

Photo © Smeerch

LINGUINE ALLE VONGOLE

Linguine with Clam Sauce

How to make the Linguine with Clam Sauce:

Let the clams drain in cold water for at least one hour. Steam the clams in a large pot until they open up. Do not overcook or they will get chewy. Remove from heat and cool. Remove the clam from the shell. Pass the broth that have formed through a fine sieve or cheesecloth. Put the shelled clams into the strained broth and set aside.

In a saute pan warm the oil, add the crushed garlic and a pinch of peperoncino and remove the garlic when browned. Add 2/3 of the clam broth, reduce by 1/3 and add the remainder of the broth with the clams, the chopped parsley and remove from fire.

Cook linguine in plenty of salted water. When al dente, strain the pasta, toss with the clam sauce over a high flame for 2 min. and serve.

Recipe courtesy of The Italian Trade Commission.

Serves 6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM