Linguine Alla Vongole

Irishcolleen's Note:

This is one of my very favorite Italian pasta dishes. I serve it with crusty french bread for dipping in the sauce, with a side salad of baby mixed lettuces, spinach, and grape tomatoes. The recipe is from my late mother's collection. :) Very quick and easy to prepare, using canned chopped clams.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• ¼ cup extra virgin olive oil
• ½ cup unsalted butter
• 6 fresh garlic cloves , minced
• 1 (28 ounce) can chopped clams , undrained
• ¼ cup Italian parsley , finely chopped
• sea salt
• cayenne pepper

Directions:

1. Heat olive oil in saucepan and simmer on low for about 2 minutes. Add butter. When butter is melted, add garlic and let simmer for another 2 minutes. Add remaining ingredients and heat thoroughly, but do not allow to boil, because clams will get tough. Serve over hot linguine with freshly ground black pepper. I also like a little grated parmesan cheese on top. Enjoy!

Reviews

[JackieOhNo!]

This was delicious, and super easy. The only problem I had was finding such a large can of chopped clams. I can only seem to locate 6 oz. cans, so I used 2 10-oz. cans of baby clams and 1 6 oz. can of chopped clams, with all their liquid. It turned out perfectly. We enjoyed this over whole wheat linguine (to minimize the guilt). I will be making this again. Made for Pick A Chef Fall 2009.

[LeanneF]

Have just moved to Italy from Oz with the fam and wanted to cook something quick, tasty and Italian. Irishcolleen, your recipe was a life saver as my fussy Italian in-laws loved it. Thanks mate!

[jack baderle]

How wonderful at last to find a sea food italian recipe without using any sort of tomato sauces, pastes, fresh tomatoes....last time I had linguine alla vongole done this way was in florence - unfortunately not repeated in the us & not in australia - thank you so much irisjhcolleen from ozjack