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Linguine Al Vongole Recipe

Linguine al Vongole Recipe
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Category : pasta
Cooking Time : 60 minutes
Serving : 4
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Prepare the ingredients before making Linguine al Vongole in your home. Then, follow these steps below to serve Linguine al Vongole for your family or friends.

Ingredients: Linguine al Vongole

  • 2 lbs clams
  • 1/2 lb shrimp, shelled
  • 3 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1/4 tsp hot pepper flakes
  • 1/2 cup white wine
  • 2 Tbsp butter
  • black pepper and salt
  • 1/4 cup parsley, chopped

How to Make Linguine al Vongole

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Linguine al Vongole in your home by yourself.

    Step 1
  • Scrub the clams in cold water to remove sediment on the outside
  • Step 2
  • Purge the clams by submerging them in 2 qts of cold water with 6 Tbsp of salt for ~30 min.
  • Step 3
  • Bring a salted pot of water to boil
  • Step 4
  • In a separate pot or large skillet over medium heat, add the oil, garlic, and hot pepper flakes. Saute until the garlic just begins to color
  • Step 5
  • Add the wine to the pan
  • Step 6
  • Add the clams to the pan and cover.
  • Step 7
  • Checking every minute or so, remove the clams that have opened to prevent them from over cooking
  • Step 8
  • When the last few clams are remaining, add the shrimp and poach until pink, continuing to remove the opened clams. Remove the sauce from the heat.
  • Step 9
  • Remove the clams from the shells and lightly chop along with the shrimp
  • Step 10
  • Boil the pasta in a less amount of water. You'll need the starchy pasta water to help thicken the sauce
  • Step 11
  • Bring the sauce back to a boil, and add the butter and a 1/4 cup of pasta water and whisk until incorporated. Season your sauce with black pepper, but dont salt it. The sauce should be salty enough from the purged clams and the pasta water.
  • Step 12
  • Drain the pasta and add it to the sauce and mix
  • Step 13
  • Add the reserved chopped seafood and the parsley. Plate with a drizzle of fresh olive oil and a touch of finishing salt (i used smoked salt).
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