Step-by-Step Guide to Prepare Wolfgang Puck Linguine Vongole (Linguine with fresh Clam Sauce)

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, linguine vongole (linguine with fresh clam sauce). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Linguine Vongole (Linguine with fresh Clam Sauce) is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Linguine Vongole (Linguine with fresh Clam Sauce) is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook linguine vongole (linguine with fresh clam sauce) using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Linguine Vongole (Linguine with fresh Clam Sauce):

1. Make ready 3 dozen live little neck clams
2. Make ready 1 lb Linguine pasta
3. Make ready 1 head fresh garlic
4. Take 3 cup pino grigio white wine
5. Get 1 tsp salt
6. Get 1 tsp butter
7. Make ready 1 tbsp fresh parsley
8. Make ready 1/4 tsp crushed red pepper flakes
9. Prepare 1/2 tbsp dried oregano
10. Make ready 2 tbsp olive oil

Steps to make Linguine Vongole (Linguine with fresh Clam Sauce):

1. Start to cook pasta in boiling salted water until Aldente
2. Rinse & scrub clams in fresh water.
3. Chop & mince whole head of garlic
4. Add olive oil to pot on medium heat & cook garlic until clear (do not burn) & add white whine & reduce until alcohol cooks off, about 5 minutes simmering.
5. Add salt & oregano
6. Add clams to pot & cover. Let simmer until clams start to open & then add butter.
7. Once all the clams are fully open add the cooked pasta & let cook for another minute (discard any clams that did not open).
8. Plate and garnish with chopped parsley & crushed red pepper flakes.

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