LINGUINE CON VONGOLE Recipe

Name: Frank & Dino's LINGUINE CON VONGOLE Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Linguine; 1 tbs Salt; 500 g Fresh baby clams; 4 tbs Olive oil; 4 tbs Garlic, minced; 1 tsp Red pepper flakes; 150 ml White wine; 2 tbs Fresh parsley, chopped; 1 tbs Lemon juice; 1 tsp Black pepper

Inspired by Frank & Dino's

Time30m

Serves4

Tossed with fresh baby clams, garlic in a red or white clam sauce.

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Ingredients

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Pasta

14 1/8 oz (400 g) Linguine

1 tbs Celtic sea salt

Clam Sauce

1 1/8 lb (500 g) Fresh baby clams

4 tbs olive oil

4 tbs Garlic, minced

1 tsp Red pepper flakes

5/8 cup (150 ml) White wine

2 tbs Fresh parsley, chopped

1 tbs ReaLemon lemon juice

1 tsp black pepper

Method

Pasta Preparation

Cook the Linguine

Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta cooking water, then drain the linguine.

Clam Sauce Preparation

Sauté Garlic

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Add Clams and Wine

Add the fresh baby clams to the skillet along with the white wine and red pepper flakes. Cover the skillet and cook for about 5-7 minutes, or until the clams open up.

Combine with Linguine

Once the clams are open, add the drained linguine to the skillet. Toss everything together, adding a little reserved pasta water if the mixture seems dry.

Inspired by Frank & Dino's

Veal chop, pounded, breaded, and lightly fried, topped with pomodoro sauce and fresh mozzarella cheese, served with linguine pomodoro.

Italian

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