Linguine con le Vongole

Name: Linguine con le Vongole
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps lightly toasted and fried bread crumbs (optional); 177 milliliters dry white wine, such as Pinot Grigio; 2 handfuls fresh flat-leaf parsley, finely chopped; 4 garlic cloves, slivered; 1 lemon, juiced; 454 grams dry linguine; 907 grams littleneck or Manila clams, scrubbed and rinsed well; 59 milliliters extra-virgin olive oil, plus more for serving; 0 teaspoons red pepper flakes; 6 servings Sea salt and freshly ground black pepper; 3 Tbsps unsalted butter

Need a pescatarian main course? Linguine con le Vongole could be an outstanding recipe to try. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 472 calories, 14g of protein, and 16g of fat each. A mixture of pepper flakes, manila clams, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.

Ingredients you will need

Linguine

Pasta

Sauce

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.")

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Drain the pasta well.

Ingredients you will need

Pasta

Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the garlic and red pepper flakes; saute for 2 minutes.

Ingredients you will need

Red Pepper Flakes

Garlic

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.

Ingredients you will need

Lemon Juice

Clams

Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper