This week is pasta and clams, my favorite. Page 73 of our book A Taste of Utica presents a delicious recipe posted by Mario
Linguine con le Vongole (with Clams)
- 3 TBS extra virgin olive oil
- 4 garlic cloves, thin sliced
- 1 lb New Zealand cockles or 24 Manila clams, scrubbed and rinsed
- 1/2 cup dry white wine
- 1 cup canned plum tomatoes, roughly chopped with juices
- 1 TBS hot red pepper flakes
- 1 lb linguine
- 1/2 cup finely chopped Italian parsley
Bring 8 quarts of water to a boil in a large pasta pot and add 3 TBS salt.
In a 14 to 16 inch skillet, heat the oil and garlic over medium heat until garlic is golden brown. Add the clams, wine, tomatoes, and pepper flakes, cover and cook 7 to 8 minutes, until the clams have just opened.
Meanwhile, drop the pasta into the salted water and cook according to the package directions to 1 minute short of al dente. It should be quite firm. Reserve 1 cup of the pasta water, then drain the pasta into a colander and pour immediately into the skillet with the clams. Cook over high heat for 45 seconds. Stir in parsley, add some of the reserved pasta water if the pasta seems too dry, and serve in a large bowl.
Serve it with your favorite bread: spread with butter, sprinkle with a little garlic salt and Italian seasoning and toast.
Delicious!
Joanne
Gorgeous!
Thanks, Claudia.
Clams are one of my very favorite foods in the world and this recipe looks divine. Thank you. It’s beautiful.
I enjoy clams as well, just can’t eat them raw.
YUMMY! if only my boyfriend would eat seafood.. I would make this at home asap. maybe I’ll do it sometime for me alone 😉
What a wonderful dish 🙂
Oh my oh my. This looks like a dream. I want it for dinner tonight.