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Pasta with Vongole




Source of Recipe


internet


List of Ingredients




1 1/2 to 2 pounds of Vongole -(Small Italian Clams from the Mediterranean)or regular clams
1 1/2 pounds of Linguini (Or better still #3 cut pasta from Borgotti’s)
1/2 cup of olive oil
1/2 cup of parsley ripped into small pieces
3 large cloves of garlic chopped (more never hurts)
1/2 cup plus two ounces of dry white wine ( Drink the two ounces - if its not worth drinking, its not worth adding to your food.)
1/2 teaspoon of crushed red pepper. (Adjust to taste)
1 small bottle of clam juice.



Recipe



1. Start to boil the salted water for the pasta.
2. Place a large saucepan over medium heat.
3. Add oil and garlic
4. Put pasta into boiling water
5. When the oil is hot add the clams and cover the pan.
6. Cook 2 min., add parsley and red pepper.
7. When the clams are opened add the wine and clam juice.
8. Let simmer one to two min. without the cover.
9. Drain the pasta and mix with sauce in a large bowl.
Note: the clam juice is used to adjust the amount of moisture to your taste.