Linguine Vongole (Linguine with fresh Clam Sauce)
Linguine Vongole (Linguine with fresh Clam Sauce)

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To begin with this particular recipe, we must first prepare a few components. You can cook linguine vongole (linguine with fresh clam sauce) using 10 ingredients and 8 steps. Here is how you can achieve that.

Ingredients needed to serve Linguine Vongole (Linguine with fresh Clam Sauce):

  1. 3 dozen live little neck clams
  2. 1 lb Linguine pasta
  3. 1 head fresh garlic
  4. 3 cup pino grigio white wine
  5. 1 tsp salt
  6. 1 tsp butter
  7. 1 tbsp fresh parsley
  8. 1/4 tsp crushed red pepper flakes
  9. 1/2 tbsp dried oregano
  10. 2 tbsp olive oil

Directions to make Linguine Vongole (Linguine with fresh Clam Sauce):

  1. Start to cook pasta in boiling salted water until Aldente
  2. Rinse & scrub clams in fresh water.
  3. Chop & mince whole head of garlic
  4. Add olive oil to pot on medium heat & cook garlic until clear (do not burn) & add white whine & reduce until alcohol cooks off, about 5 minutes simmering.
  5. Add salt & oregano
  6. Add clams to pot & cover. Let simmer until clams start to open & then add butter.
  7. Once all the clams are fully open add the cooked pasta & let cook for another minute (discard any clams that did not open).
  8. Plate and garnish with chopped parsley & crushed red pepper flakes.

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