Linguine Al Vongole Recipe by Lance Wilson
Linguine al Vongole Cooking Instructions 60 mins 1 Scrub the clams in cold water to remove sediment on the outside 2 Purge the clams by submerging them in 2 qts of cold water with 6 Tbsp of salt for ~30 min. 3 Bring a salted pot of water to boil 4 In a separate pot or large skillet over medium heat, add the oil, garlic, and hot pepper flakes. Saute until the garlic just begins to color 5 Add the wine to the pan 6 Add the clams to the pan and cover. 7 Checking every minute or so, remove the clams that have opened to prevent them from over cooking 8 When the last few clams are remaining, add the shrimp and poach until pink, continuing to remove the opened clams. Remove the sauce from the heat. 9 Remove the clams from the shells and lightly chop along with the shrimp 10 Boil the pasta in a less amount of water. You'll need the starchy pasta water to help thicken the sauce 11 Bring the sauce back to a boil, and add the butter and a 1/4 cup of pasta water and whisk until incorporated. Season your sauce with black pepper, but dont salt it. The sauce should be salty enough from the purged clams and the pasta water. 12 Drain the pasta and add it to the sauce and mix 13 Add the reserved chopped seafood and the parsley. Plate with a drizzle of fresh olive oil and a touch of finishing salt (i used smoked salt). 1 Scrub the clams in cold water to remove sediment on the outside 1 Scrub the clams in cold water to remove sediment on the outside 2 Purge the clams by submerging them in 2 qts of cold water with 6 Tbsp of salt for ~30 min. 2 Purge the clams by submerging them in 2 qts of cold water with 6 Tbsp of salt for ~30 min. 3 Bring a salted pot of water to boil 3 Bring a salted pot of water to boil 4 In a separate pot or large skillet over medium heat, add the oil, garlic, and hot pepper flakes. Saute until the garlic just begins to color 4 In a separate pot or large skillet over medium heat, add the oil, garlic, and hot pepper flakes. Saute until the garlic just begins to color 5 Add the wine to the pan 5 Add the wine to the pan 6 Add the clams to the pan and cover. 6 Add the clams to the pan and cover. 7 Checking every minute or so, remove the clams that have opened to prevent them from over cooking 7 Checking every minute or so, remove the clams that have opened to prevent them from over cooking 8 When the last few clams are remaining, add the shrimp and poach until pink, continuing to remove the opened clams. Remove the sauce from the heat. 8 When the last few clams are remaining, add the shrimp and poach until pink, continuing to remove the opened clams. Remove the sauce from the heat. 9 Remove the clams from the shells and lightly chop along with the shrimp 9 Remove the clams from the shells and lightly chop along with the shrimp 10 Boil the pasta in a less amount of water. You'll need the starchy pasta water to help thicken the sauce 10 Boil the pasta in a less amount of water. You'll need the starchy pasta water to help thicken the sauce 11 Bring the sauce back to a boil, and add the butter and a 1/4 cup of pasta water and whisk until incorporated. Season your sauce with black pepper, but dont salt it. The sauce should be salty enough from the purged clams and the pasta water. 11 Bring the sauce back to a boil, and add the butter and a 1/4 cup of pasta water and whisk until incorporated. Season your sauce with black pepper, but dont salt it. The sauce should be salty enough from the purged clams and the pasta water. 12 Drain the pasta and add it to the sauce and mix 12 Drain the pasta and add it to the sauce and mix 13 Add the reserved chopped seafood and the parsley. Plate with a drizzle of fresh olive oil and a touch of finishing salt (i used smoked salt). 13 Add the reserved chopped seafood and the parsley. Plate with a drizzle of fresh olive oil and a touch of finishing salt (i used smoked salt). 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