Amandas Linguine Vongole Food

SPAGHETTI VONGOLE

Steps:

• Bring a large pot of water to a boil. Add a generous amount of salt (at least 2 tablespoons) and the pasta and stir to separate. Cook until 3 minutes short of al dente (according to package directions), then drain.
• Meanwhile, heat the oil in a large straight-sided skillet over medium heat. Add the garlic and cook until fragrant and sizzling, 2 to 3 minutes. Add the pepper flakes and crushed tomatoes, season with salt and cook until the tomatoes are slightly softened, about 5 minutes. Add the wine and bring to a boil for 1 minute. Add the clams and cover for 2 to 3 minutes. Uncover and cook, stirring, until the clams open. Discard unopened clams.
• Add the pasta to the skillet along with the parsley, cheese and butter. Cook, tossing and stirring and drizzling with olive oil, until the pasta is cooked through and the sauce is silky and thickened. Serve drizzled with oil and sprinkled with cheese and parsley.

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!

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 ALLE VONGOLE

Steps:

• Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute pancetta, stirring occasionally, until crisp, about 6 minutes. Add garlic and saute, stirring, until golden, about 30 seconds.
• Stir in clams, broth, wine, and chiles and boil, covered until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes). If using whole chiles, remove with a slotted spoon and discard.
• While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente. Drain in a colander, then add to clams and simmer, stirring, 30 seconds.
• Toss pasta with parsley and drizzle with remaining 5 tablespoons oil.

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.