Linguine alle Vongole (with Clams and Grape Tomatoes)
Recipe courtesy of Caffe’ Luna Rosa
Serves 2
Ingredients:
10 ounces linguine, dry
40 ounces water, salted to taste
4 tablespoons extra virgin olive oil
3 garlic cloves, fresh, sliced thin
16 littleneck clams (whole)
8 ounces clams, fresh (chopped)
6 ounces grape tomatoes (fresh)
3 ounces dry white wine
6 ounces clam broth
1⁄4 pinch red pepper, crushed
1 pinch parsley, fresh, chopped
1⁄2 pinch oregano, fresh, chopped
1 pinch basil, fresh, chopped
Directions:
In a medium pot, bring salted water to a boil and cook pasta to al dente, stirring occasionally. When finished, cool slightly under tap water and set aside. (Oil pasta if cooking far in advance).
In large skillet, brown garlic in 2 oz. olive oil, until tan. Immediately add whole clams and grape tomatoes, followed by remaining ingredients. Cover and simmer until whole clams open. Toss al dente pasta in sauce and simmer for 2 to 3 minutes. Serve in two large bowls and finish with a drizzle of remaining olive oil. Garnish with parsley or basil leaves.
