Recipe: Chef Tomaso Maggiore's linguine con vongole

- Chef Tomaso Maggiore's Linguine con Vongole from Vivo! Ristorante

* 20 fresh clams, Cockles or Manila Clams 
* 1 clove garlic, minced 
* 1⁄8-1⁄4 teaspoon dried red pepper flakes 
* 2 tablespoons extra virgin olive oil 
* 2 teaspoons fresh parsley chopped 
* 1⁄2 cup white wine 
* 1bag fresh linguine or dried imported 
* 1 table spoon of unsalted butter
Start boiling salted water and add linguini, cook to al dente (not too soft, firm to the bite.) In a sauté pan, heat olive oil over medium heat. Add garlic and red pepper flakes until browned. Add clams and white wine and parsley, let simmer and then add clam juice.  Let simmer for about 5 minutes over medium heat and then, add butter, salt and pepper to taste. Add al dente linguini and serve in bowl- Bon Appétit! 
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