Linguine with Clams (Linguine con le Vongole)

Linguine with Clams (Linguine con le Vongole)
Photo by Epicurious

Ingredients

  • 1 pound New Zealand cockles or 24 Manila or littleneck clams
  • 3 tablespoons kosher or coarse sea salt
  • 2 tablespoons fresh flat-leaf parsley, coarsely chopped
  • 1 (14-ounce) can whole San Marzano tomatoes in juice
  • 1 pound linguine
  • 12 tablespoons extra-virgin olive oil
  • ½ cup fresh flat-leaf parsley, coarsely chopped
  • + 4 more ingredients
    • 1 teaspoon red pepper flakes
    • 1 tablespoon red pepper flakes
    • 1 cup dry white wine
    • 4 cloves garlic

In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm). Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoo...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network