Linguine With White Clam Sauce (Linguine Alle Vongole in Bianco)
- Ready In:
- 6 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 2 shallots, finely chopped (or 1/2 small onion, finely chopped) (optional)
- 6 fresh garlic cloves, very thinly sliced and smashed
- 1⁄2 teaspoon dried oregano
- 1⁄4 cup freshly chopped Italian parsley (flat-leaf parsley)
- 1⁄2 teaspoon dried red pepper flakes (or, to taste)
- 1 cup dry white wine
- 1⁄2 lemon, juice of
- 3 cups chopped fresh clams, or
- 32 littleneck clams, smallest you can find, scrubbed and rinsed
- 1 lb dried linguine, cooked al dente according to package instructions
- Heat olive oil and butter in a medium-sized saucepan. Add shallots (or onions) and saute' over medium-high heat. Add garlic, oregano, parsley, and red pepper flakes. Saute' for just a minute or so.
- Pour in wine and lemon juice and cook off for a few minutes. .
- Turn the heat to low and add the clams, stirring to incorporate, and cook for just a few minutes.
- Serve over cooked linguine.
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RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>