Linguine Con Vongole E Arugula Food
LINGUINE WITH CLAMS (LINGUINE CON LE VONGOLE)
A light sauce of white wine and tomatoes lets the seafood shine in this iconic Italian pasta dish.
Provided by Mario Batali
Yield 4-6 servings
Number Of Ingredients 9
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
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
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
This is one of my very favorite Italian pasta dishes. I serve it with crusty french bread for dipping in the sauce, with a side salad of baby mixed lettuces, spinach, and grape tomatoes. The recipe is from my late mother's collection. :) Very quick and easy to prepare, using canned chopped clams.
Provided by Irishcolleen
Categories European
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
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 WITH WHITE CLAM SAUCE (LINGUINE ALLE VONGOLE IN BIANCO)
I have always thought of this as the stereotypical wiseguy dish. However, it is truly one of Italy's treasured recipes. Canned clams will do in a pinch, but fresh are so much better. Most real Italians don't sprinkle Parmesan cheese on fish or seafood pasta, but I like a little on my linguine. Mangia!!!
Provided by Alan in SW Florida
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 655, Fat 22.3, SaturatedFat 6.1, Cholesterol 72.5, Sodium 1206.4, Carbohydrate 66.1, Fiber 2.6, Sugar 2.6, Protein 38.3
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