Linguini Con Vongole Recipe
“Pasta a la Scoma” Manila clams, garlic, onions, white wine and butter
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Ingredients
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Pasta and Clams
Method
Cooking Instructions
Prepare the Pasta
In a large pot, bring salted water to a boil. Add the linguini and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
Sauté the Aromatics
In a large skillet over medium heat, melt the butter. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn the garlic.
Add the Clams
Add the Manila clams to the skillet and pour in the white wine. Cover the skillet and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
Combine Pasta and Sauce
Add the cooked linguini to the skillet, tossing gently to combine with the clam mixture. If the pasta seems dry, gradually add some reserved pasta water until the desired consistency is reached.
Season and Serve
Season with salt and black pepper to taste. Garnish with chopped parsley and serve immediately.
