How To make Linguine Alle Vongole
3 Hard-shell clams; small in
1/2 lb Linguine or spaghetti
Salted water 2 tb Butter or margarine
2 tb Olive oil
1 Sm Onion; finely chopped
3 c Garlic; minced or pressed
1/2 c Dry white wine
Salt and pepper 1/2 c Parsley; chopped fresh
Place clams and 1/4 cup water in a large heavy pan. Cover and simmer just until clams pop open (5 to 10 minutes). When cool enough to handle, remove clams from shells and set aside (save a few clams in shells for garnish, if you wish). Strain clam broth through a piece of dampened muslin to remove grit; reserve broth. Cook linguine in a large kettle of boiling salted water according to package directions until al dente; drain well. While linguine cooks, place butter and oil in a wide frying pan over medium heat. When butter is melted, add onion and cook, stirring often, until soft. Mix in garlic, wine, and strained clam broth. Bring to a boil, stirring occasionally, and cook until liquid is reduced by about half. Add clams, season with salt and pepper to taste, and stir in parsley. Arrange linguine on a warm serving platter. Spoon hot sauce over linguine. Garnish with reserved clams in shells, if you wish.
How To make Linguine Alle Vongole's Videos
SPAGHETTI ALLE VONGOLE VERACI - Le ricette di Peppe Guida
Peppe Guida ci mostra la sua ricetta per uno spaghetto alle vongole perfetto
#spaghettiallevongole #vongole #ricetta #gamberorosso #peppeguida #pasta
How to Make SPAGHETTI ALLE VONGOLE like in Italy
SPAGHETTI ALLE VONGOLE
Taste the flavours of the sea on a plate with this simple spaghetti vongole recipe. The secret is in slow cooking these little shellfish until they create a beautiful broth which then coats each strand of spaghetti until it looks silky and tastes like perfection. Enjoy this seafood recipe with Vincenzo’s Dad Paolo as he shows off his culinary skills.
#spaghettivongole #spaghettiallevongole #vongole
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Spaghetti Vongole | Gennaro Contaldo
Spaghetti Vongole | Gennaro Contaldo
Gennaro shares his super simple recipe for Spaghetti Vongole. This honest Italian dish with steamed clams, chilli, garlic, white wine and parsley is ready in the time it takes to cook pasta. Fast, full of flavour and one of Gennaro’s favourites. Delizioso!
This recipe is one of many Italian recipes featuring in this month’s Jamie magazine. Click the link to get your copy
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Claire Makes Linguine and Clams | From the Test Kitchen | Bon Appétit
Simple, quick, but not boring. With this combo of briny clams and a garlic breadcrumb mixture, look for an artisanal dried pasta—the rougher surface texture will catch the slippery sauce better. This is part of BA's Best, a collection of our essential recipes.
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Claire Makes Linguine and Clams | From the Test Kitchen | Bon Appétit
Linguine with Clams Recipe
Today I would like to share with you my Linguine with Clams Recipe.
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At Home with Antonio Carluccio - spaghetti alle vongole
Antonio Carluccio prepares Spaghetti alle vongole