Linguine Con Vongole E Pomodorini Freschi Recipes

LINGUINE CON VONGOLE E POMODORINI FRESCHI

Steps:

• Soak clams in salted water for about 15 minutes, then discard any cracked or open shells.
• Heat a large pot of water to boil for pasta.
• Place clams in large skillet with tight-fitting lid with 1/2 cup liquid, bring to a boil, cover and steam to open, 3 to 5 minutes. Turn off heat and cool to handle.
• Heat a second large skillet over medium heat with EVOO. Add butter and melt into oil, then add anchovies and break up to dissolve or dissipate. Add garlic and chili paste or flake, thyme and zest and stir a minute. Add wine or vermouth and reduce by half.
• Place tomatoes between 2 deli lids to secure them, holding one hand over top. Halve the tomatoes with the swipe of a sharp chef knife through the center between lids and repeat with remaining tomatoes. Add tomatoes to sauce and simmer, covered, to slump, 8 to 10 minutes.
• Remove about 75% of the clams from their shells and reserve clams in their liquor; discard the shells. Remove remaining clams in shells to transfer platter.
• Salt water and cook pasta 1 minute shy of package directions for al dente, about 5 minutes. Reserve about 1/2 cup water before draining.
• Toss clams and liquor with sauce, pasta and half of the parsley for 1 to 2 minutes to let the flavors absorb and combine. Adjust the seasoning with salt and pepper. Use some of the pasta water if necessary to loosen pasta. Serve pasta in shallow bowls with a few clams in shell on top for show and remaining parsley.

LINGUINE CON LE VONGOLE

Steps:

• Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
• Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
• Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
• Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.

LINGUINE ALLA VONGOLE

Steps:

• Heat olive oil in saucepan and simmer on low for about 2 minutes. Add butter. When butter is melted, add garlic and let simmer for another 2 minutes. Add remaining ingredients and heat thoroughly, but do not allow to boil, because clams will get tough. Serve over hot linguine with freshly ground black pepper. I also like a little grated parmesan cheese on top. Enjoy!