Linguine Con Vongole With Peas
Ready In: 20 mins
Serves: 4-6
Ingredients
- 1 lb dry linguine
- 1⁄4 cup extra-virgin olive oil
- 4 garlic cloves, sliced
- 1⁄4 teaspoon red pepper flakes
- 2 lbs clams, scrubbed and rinsed well
- 3⁄4 cup dry white wine
- 3⁄4 cup clam juice (of your choice, can use crab) or 1 cup seafood stock (of your choice, can use crab)
- 1 lemon, juiced
- 1⁄2-2⁄3 cup peas
- 3 tablespoons unsalted butter
- salt
- black pepper
- olive oil, extra virgin
Directions
- Prepare the sauce while the pasta is cooking to so that the linguine will be ready when the sauce is almost done.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes. Do not over cook - al dente. Drain the pasta well.
- Heat the olive oil over medium flame in a deep pan with a lid. Add the garlic and red pepper flakes; saute for about a minute. Add the clams, wine, clam juice and lemon juice.
- Cover and cook until clams are just opened shaking perodically, about 5 minutes. Discard any that have not opened. Remove the clams and cover the clams with foil to keep warm.
- Increase the heat to medium high and reduce the sauce a bit, about 1-2 minute. Add the peas to the pan and heat for 1-2 minute. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta for a minute or two so linguine takes in some of the sauce.
- Divide evenly on the plates and place clams on top. Drizzle olive oil to your taste.
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