Linguine Con Vongole From Caffe Luna Rosa Recipes

LINGUINE CON VONGOLE

Steps:

• Fill a large pot with water and add enough salt so the water tastes like seawater, and bring to a boil. Add the pasta and cook according to the directions on the package until 2 minutes shy of al dente.
• Meanwhile, heat the olive oil over medium heat in a large saute pan until shimmering. Add the garlic and cook, stirring, until golden, about 1 minute.
• Add the cockles, red pepper flakes and white wine and shake to combine. Cover and cook until the cockles open, 4 to 5 minutes. Remove the lid and discard any cockles that haven't opened (those are dead).
• Drain the pasta and add it to the pan with the cockles. Cook, tossing to combine, until the pasta is al dente and absorbs some of the clam juices.
• Add the butter and parsley and shake the pan to combine.
• Season to taste with salt and black pepper and serve immediately with slices of bread on the side to sop up the juices in the bowl.

LINGUINE WITH CLAMS (LINGUINE CON LE VONGOLE)

Steps:

• 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 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
• Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.

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.

TAGLIATELLE CON VONGOLE

Steps:

• In a bowl, cover the clams with water and soak for 5 minutes, then drain. Repeat until the soaking water is clear.
• Bring a large pot of water to a boil for the pasta.
• In a deep, large skillet with a tight-fitting lid set over medium heat, drizzle 4 turns of the pan of olive oil and heat. Add the anchovies, cover the pan with a splatter screen or lid, and shake until the anchovies begin to break up. Reduce the heat a bit, uncover, and stir until the anchovies melt into the oil. Add the vermouth, lemon zest, red pepper flakes, garlic, thyme, oregano, parsley, black pepper and clams. Cover the pan and cook until the clams open, 5 to 7 minutes. Discard any unopened clams.
• Meanwhile, salt the boiling water and cook the pasta until just shy of al dente. Drain the pasta and add it to the clam sauce. Add the butter and lemon juice and gently toss to finish cooking the pasta and allow it to soak up the flavor of the sauce, 1 to 2 minutes.
• Serve in warm shallow bowls topped with the almonds, Parmesan and a drizzle of extra-virgin olive oil.

LINGUINE WITH WHITE CLAM SAUCE (LINGUINE ALLE VONGOLE IN BIANCO)

Steps:

• Heat olive oil and butter in a medium-sized saucepan. Add shallots (or onions) and saute' over medium-high heat. Add garlic, oregano, parsley, and red pepper flakes. Saute' for just a minute or so.
• Pour in wine and lemon juice and cook off for a few minutes. .
• Turn the heat to low and add the clams, stirring to incorporate, and cook for just a few minutes.
• Serve over cooked linguine.

LINGUINE CON VONGOLE WITH PEAS

Steps:

• Prepare the sauce while the pasta is cooking to so that the linguine will be ready when the sauce is almost done.
• Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes. Do not over cook - al dente. Drain the pasta well.
• Heat the olive oil over medium flame in a deep pan with a lid. Add the garlic and red pepper flakes; saute for about a minute. Add the clams, wine, clam juice and lemon juice.
• Cover and cook until clams are just opened shaking perodically, about 5 minutes. Discard any that have not opened. Remove the clams and cover the clams with foil to keep warm.
• Increase the heat to medium high and reduce the sauce a bit, about 1-2 minute. Add the peas to the pan and heat for 1-2 minute. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta for a minute or two so linguine takes in some of the sauce.
• Divide evenly on the plates and place clams on top. Drizzle olive oil to your taste.

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.4.

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.