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Directions:
Linguine with
Vongole (Clams)
By: Rosemary Scoleri
Paisiano's Restaurant
Ingredients:
1 pound linguine pasta
2 tablespoons unsalted butter,
at room temperature
1/4 cup fresh flat leaf Italian
parsley, chopped
1/2 teaspoons crushed red
pepper flakes
Kosher salt and freshly ground
pepper
3 tablespoons olive oil
2 large or 4 small shallots, sliced
3 cloves garlic, chopped fine
1 cup white wine
(recommend Pinot Grigio)
1 cup clam juice
36 littleneck clams, cleaned
Pasta: Bring a large (8 quart) pot of
salted water (like ocean water) to a
boil over high heat. Add the pasta and
cook until tender but still firm to the
bite (al dente), stirring occasionally,
about 8 to 10 minutes. Drain reserving
1 cup of pasta water. Transfer to a
large serving bowl. Add the butter,
parsley and reserved pasta water, sea-
son with salt and pepper to taste.
Gently toss pasta until coated.
Sauce: In a large skillet or saucepan,
heat the olive oil over medium-high
heat. Add the shallots and season with
salt and pepper to taste. Cook stirring
frequently, until soft, about 3 to 4
minutes. Add in the garlic and cook to
aromatic, about 2 minutes. Add the
wine and simmer until the liquid has
reduced by half, about 2 minutes. Stir
in the clam juice, red pepper flakes
and clams, season with salt and pepper
to taste. Cover the pan with a tight-
fitting lid and cook until all the clams
have opened, about 5 to 8 minutes.
Discard any unopen clams.
Using tongs, remove the clams from
the pan and arrange over pasta. Pour
clam sauce over pasta and GENTLY fork
toss. You can sprinkle a lit
tle fresh
parsley over the dish as a finish!
Buon Appetito!
Rosemary
Serves: 4-6
Total Time: 35 minutes
Prep: 15 minutes
Cook: 20 minutes
www.paisanoswatchung.com
1511 Rt. 22, Watchung Square Mall
Watchung, NJ
908-755-1944
908-755-1877
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