Steps to Prepare Award-winning Linguine Vongole (Linguine with fresh Clam Sauce)

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going 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 little bit unique. This is gonna smell and look delicious.

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

To get started with this particular recipe, we must first prepare a few ingredients. 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. Get 3 dozen live little neck clams
2. Take 1 lb Linguine pasta
3. Get 1 head fresh garlic
4. Take 3 cup pino grigio white wine
5. Prepare 1 tsp salt
6. Prepare 1 tsp butter
7. Prepare 1 tbsp fresh parsley
8. Take 1/4 tsp crushed red pepper flakes
9. Get 1/2 tbsp dried oregano
10. Get 2 tbsp olive oil

Instructions 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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