Linguine Vongole (Linguine with fresh Clam Sauce). Linguine with fresh clams in a garlic white wine sauce (authentically known as linguine vongole) is one of those dinners that sounds totally chic and fancy but is actually one of the easiest and budget-friendly Italian pasta recipes you can make. I was recently sent the new Fred's at Barney's New York. 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, she and her friends fell in love with the food they discovered.

Simple as it may sound, this dish is incredibly flavorful and pungent. Basically, you cook fresh clams in heaps of minced garlic Linguine alle Vongole. Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished. You can cook Linguine Vongole (Linguine with fresh Clam Sauce) using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Linguine Vongole (Linguine with fresh Clam Sauce)

You need 3 dozen of live little neck clams.
You need 1 lb of Linguine pasta.
Prepare 1 head of fresh garlic.
It's 3 cup of pino grigio white wine.
You need 1 tsp of salt.
Prepare 1 tsp of butter.
You need 1 tbsp of fresh parsley.
You need 1/4 tsp of crushed red pepper flakes.
It's 1/2 tbsp of dried oregano.
It's 2 tbsp of olive oil.

Toss the pasta with the clams to it's nicely coated. Linguine with clams is one of those dishes that sounds elegant - or at least like the type of thing you'd order at an Italian restaurant Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner. I have tried probably a dozen linguine with FRESH clams recipes now. Apart from the linguine and clams, this linguine pasta alle vongole recipe has very few other ingredients.

Linguine Vongole (Linguine with fresh Clam Sauce) instructions

Start to cook pasta in boiling salted water until Aldente.
Rinse & scrub clams in fresh water..
Chop & mince whole head of garlic.
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..
Add salt & oregano.
Add clams to pot & cover. Let simmer until clams start to open & then add butter..
Once all the clams are fully open add the cooked pasta & let cook for another minute (discard any clams that did not open)..
Plate and garnish with chopped parsley & crushed red pepper flakes..

In fact, most versions contain nothing more than garlic, peperoncino (Italian red chili pepper), white wine, olive oil and parsley. I recently read an article about this recipe that said, if you're. The linguine turned out delicious with the sauce, but the clams were sort of tough. Serve over hot linguine with freshly ground black pepper. I also like a little grated parmesan cheese on top.