Clam Linguine (Bucatini Alle Vongole)
Servings: 0
Ingredients
- Bucatini linguine or pasta of your choice, one pound, cooked al dente
- Canned whole clams in broth 1 10-oz can
- Fresh garlic to taste: chopped grated or pressed
- Red or white wine
- A cup or so of cherry tomatoes poked to break the skins so they collapse easier
- Red pepper flakes to taste
- Chopped parsley a few sprigs or more, up to a ½ cup
- Some basil leaves
- Oregano or thyme
- Butter one stick
- Olive oil
- Romano or Parmesan cheese grated
- Clam juice just in case, one bottle
Instructions
- Melt half the butter in the pan on medium heat with garlic and 2 tablespoons oil. When the garlic starts to smell nice, add the tomatoes, oregano, pepper flakes, wine and contents of the clam can.
- Add the noodles and let them finish cooking in the sauce, adding parsley and basil along the way. If it starts to dry out, add more wine or clam juice as necessary.
- Turn off the heat, stir in grated cheese and the rest of the butter, and serve. But don't serve too hot. People can't control themselves with clam linguine in front of them, and will burn their mouths rather than wait.
Notes
Recipe By: Mona Lisa Italian Foods, San Diego CA
Leave a Reply