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Linguine alla Vongole - Recipe Exchange

Old January 12th, 2012, 10:34 AM   #1
Eashanna
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Member #: 16546
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Linguine alla Vongole

Got this recipe from an article on Real Housewives of New Jersey..

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Linguine alla Vongole

1 lb. linguine
cup water
6 garlic cloves, crushed
6 red dried chili peppers, less or more according to how spicy you like it
cup extra virgin olive oil
cup white wine
2 tbsp. chopped, fresh leaf parsley
3 lbs. little neck hard shell clams
pinch of salt


Clean the clams well and place them in a large pot, covering them with water and placing the lid on pot while heating at medium high until clams burst open.

Remove the clams as they open and pit them into a separate bowl. Clams that don't open should be trashed.

Scrape the clams and the juices from the shells and put them in a separate bowl.

Rinse the clams again to avoid their being sandy. Pour all of the liquid from the pot into the bowl with the juices and pass all the remaining liquids through a strainer.
To Serve
In a large sauce pan, heat the oil over medium heat and cook the garlic until it is golden brown.

Then add the parsley, chili peppers, a pinch of salt and white wine, letting them all cook together for about three minutes. Add in a little more than half of the clam juices. The liquid should reduce by , then stir in the remaining juices and clams and let them cook for another two minutes.

Bring a large pot of water to boil with a pinch of salt. Keeping the pasta a little firm, drain it and return it back into the pot.

Add the clam sauce and stir very gently. Top it off with a little parsley.


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