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VONGOLE

LINGUINE WITH CLAMS

HOME > PASTA
Linguine alle vongole
Preparation - Medium
Serves 4

An American favorite.

INGREDIENTS:
  • 2 T butter
  • 2 T olive oil
  • 3 cloves garlic
  • 2 6 oz cans minced clams, drained - or a dozen fresh clams, shelled and minced
  • 1/4 t oregano
  • 2 T (or more, to taste) finely chopped parsley
  • 1 lb. linguine
  • 5 qts salted water (1 - 2 T coarse salt)
OO Large frying pan large enough to hold pasta and all ingredients, pasta pot, sieve.

METHOD:
  1. MELT butter in saucepan. Add oil.
  2. WHEN hot, saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes.
  3. STIR in parsley, oregano, salt, and pepper.
  4. SIMMER 5-10 minutes.
  5. BRING salted pasta water to boil and cook linguine until al dente or to taste (usually 8 - 10 minutes).
  6. DRAIN well. Pour pasta into saucepan with sauce, mix well.
  7. IN Italy, this dish is not normally served with Parmesan cheese - but suite yourself!

Lo Chef

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