Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, linguine al vongole. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Linguine al Vongole is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Linguine al Vongole is something which I have loved my entire life.
In this episode I will show you step-by-step how to cook Linguine Alle Vongole the way I was taught in Italy. In this classic pasta dish, linguine is tossed with clams, garlic, white wine, and lemon, for a light and. Sweet clams & white wine. "During a fantastic post-graduation summer in Milan, where Amanda set off (portfolio in hand) to find a job in the fashion industry.
To get started with this particular recipe, we have to first prepare a few components. You can cook linguine al vongole using 9 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Linguine al Vongole:
- Prepare 2 lbs clams
- Get 1/2 lb shrimp, shelled
- Make ready 3 Tbsp olive oil
- Take 3 cloves garlic, minced
- Take 1/4 tsp hot pepper flakes
- Make ready 1/2 cup white wine
- Make ready 2 Tbsp butter
- Take black pepper and salt
- Get 1/4 cup parsley, chopped
Vul een pot met flink gezouten water (vergelijkbaar met zeewater) en laat. Serve over hot linguine with freshly ground black pepper. Drain the linguine when it is one minute short of the cooking time on the package instructions and put it in the sauté pan with the clams. Place pasta in shallow serving dish or individual bowls.
Steps to make Linguine al Vongole:
- Scrub the clams in cold water to remove sediment on the outside
- Purge the clams by submerging them in 2 qts of cold water with 6 Tbsp of salt for ~30 min.
- Bring a salted pot of water to boil
- In a separate pot or large skillet over medium heat, add the oil, garlic, and hot pepper flakes. Saute until the garlic just begins to color
- Add the wine to the pan
- Add the clams to the pan and cover.
- Checking every minute or so, remove the clams that have opened to prevent them from over cooking
- When the last few clams are remaining, add the shrimp and poach until pink, continuing to remove the opened clams. Remove the sauce from the heat.
- Remove the clams from the shells and lightly chop along with the shrimp
- Boil the pasta in a less amount of water. You'll need the starchy pasta water to help thicken the sauce
- Bring the sauce back to a boil, and add the butter and a 1/4 cup of pasta water and whisk until incorporated. Season your sauce with black pepper, but dont salt it. The sauce should be salty enough from the purged clams and the pasta water.
- Drain the pasta and add it to the sauce and mix
- Add the reserved chopped seafood and the parsley. Plate with a drizzle of fresh olive oil and a touch of finishing salt (i used smoked salt).
Linguine Alle Vongole recipe: Try this Linguine Alle Vongole recipe, or contribute your own. Cook linguine in a large kettle of boiling salted water according to package directions until al dente; drain. Reviews for: Photos of Linguine alle Vongole. Linguine alle Vongole. this link is to an external site that may or may not meet accessibility guidelines. Easy Linguine with Clam Sauce (Linguine con Vongole).
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