LINGUINE CON VONGOLE
Linguine con Vongole is one of those pasta dishes that you can find basically anywhere in coastal Italy. Mysteriously, in the States, it is often presented cloaked in a tomato-based sauce, not how you'd find it in Italy (though they might throw in a handful of fresh chopped tomatoes at the end). The pasta and clams come generously brothy, and I love to fai la scarpetta (sop up the sauce with a piece of bread).
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 5 servings
Number Of Ingredients 11
Steps:
- Fill a large pot with water and add enough salt so the water tastes like seawater, and bring to a boil. Add the pasta and cook according to the directions on the package until 2 minutes shy of al dente.
- Meanwhile, heat the olive oil over medium heat in a large saute pan until shimmering. Add the garlic and cook, stirring, until golden, about 1 minute.
- Add the cockles, red pepper flakes and white wine and shake to combine. Cover and cook until the cockles open, 4 to 5 minutes. Remove the lid and discard any cockles that haven't opened (those are dead).
- Drain the pasta and add it to the pan with the cockles. Cook, tossing to combine, until the pasta is al dente and absorbs some of the clam juices.
- Add the butter and parsley and shake the pan to combine.
- Season to taste with salt and black pepper and serve immediately with slices of bread on the side to sop up the juices in the bowl.
LINGUINE WITH CLAMS (LINGUINE CON LE VONGOLE)
A light sauce of white wine and tomatoes lets the seafood shine in this iconic Italian pasta dish.
Provided by Mario Batali
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
- Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
- Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.
LINGUINE CON LE VONGOLE
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
- Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
- Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.
LINGUINE CON LE VONGOLE
This is one of Tyler Florence's recipes that is exactly the type of dish I seek out on a weekly basis. I LOVE clams and this recipe really accentuates the clams, rather than hiding them. I have used canned clams in a pinch but I highly recommend fresh. Deelish!
Provided by RedVinoGirl
Categories Spaghetti
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
- Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
- Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.4.
Nutrition Facts : Calories 815.9, Fat 26.8, SaturatedFat 7.9, Cholesterol 100.1, Sodium 139, Carbohydrate 99.5, Fiber 12.9, Sugar 0.8, Protein 38
LINGUINE CON VONGOLE WITH PEAS
I like my clams just opened so they are removed from the pan when they just open up and returned right before serving to prevent from overcooking. Do not overcook linguine initially since it will be cooked with the sauce right before serving.
Provided by Rinshinomori
Categories Crab
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the sauce while the pasta is cooking to so that the linguine will be ready when the sauce is almost done.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes. Do not over cook - al dente. Drain the pasta well.
- Heat the olive oil over medium flame in a deep pan with a lid. Add the garlic and red pepper flakes; saute for about a minute. Add the clams, wine, clam juice and lemon juice.
- Cover and cook until clams are just opened shaking perodically, about 5 minutes. Discard any that have not opened. Remove the clams and cover the clams with foil to keep warm.
- Increase the heat to medium high and reduce the sauce a bit, about 1-2 minute. Add the peas to the pan and heat for 1-2 minute. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta for a minute or two so linguine takes in some of the sauce.
- Divide evenly on the plates and place clams on top. Drizzle olive oil to your taste.
Nutrition Facts : Calories 879.9, Fat 26.9, SaturatedFat 8.1, Cholesterol 91, Sodium 1536.7, Carbohydrate 109.7, Fiber 14.3, Sugar 3.5, Protein 43.6
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#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #healthy #main-dish #pasta #seafood #european #italian #dietary #low-sodium #low-cholesterol #healthy-2 #low-in-something #pasta-rice-and-grains #shellfish #clams #number-of-servings
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