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Linguine Vongole (linguine With Fresh Clam Sauce) Recipe

Linguine Vongole (Linguine with fresh Clam Sauce) Recipe
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Cooking Time : 30 minutes
Serving : 4
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Prepare the ingredients before making Linguine Vongole (Linguine with fresh Clam Sauce) in your home. Then, follow these steps below to serve Linguine Vongole (Linguine with fresh Clam Sauce) for your family or friends.

Ingredients: Linguine Vongole (Linguine with fresh Clam Sauce)

  • 3 dozen live little neck clams
  • 1 lb Linguine pasta
  • 1 head fresh garlic
  • 3 cup pino grigio white wine
  • 1 tsp salt
  • 1 tsp butter
  • 1 tbsp fresh parsley
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tbsp dried oregano
  • 2 tbsp olive oil

How to Make Linguine Vongole (Linguine with fresh Clam Sauce)

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Linguine Vongole (Linguine with fresh Clam Sauce) in your home by yourself.

    Step 1
  • Start to cook pasta in boiling salted water until Aldente
  • Step 2
  • Rinse & scrub clams in fresh water.
  • Step 3
  • Chop & mince whole head of garlic
  • Step 4
  • Add olive oil to pot on medium heat & cook garlic until clear (do not burn) & add white whine & reduce until alcohol cooks off, about 5 minutes simmering.
  • Step 5
  • Add salt & oregano
  • Step 6
  • Add clams to pot & cover. Let simmer until clams start to open & then add butter.
  • Step 7
  • Once all the clams are fully open add the cooked pasta & let cook for another minute (discard any clams that did not open).
  • Step 8
  • Plate and garnish with chopped parsley & crushed red pepper flakes.
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