Babyruth's Pasta con le Vongole

This pasta dish is absolutely one of my fave!


Cook the pasta as per directions until al dente.
Prepare the sauce while pasta is cooking.

1.) Simmer Onions in Olive Oil under medium heat until wilted and brown. Discard Onions.
2.) Add mashed Garlic and Red Pepper Flakes in onion infused olive oil.
3.) Add Clam Juice and Dry White Wine and bring to a boil.
4.) Add clams and lemon juice.
5.) Add the hot, cooked pasta.
6.) Add Butter, Salt and Pepper to taste.
7.) Add Parsley, Toasted Bread Crumbs.
8.) Drizzle Olive Oil before serving.


Olive Oil . For Drizzling 2 T.
Toasted Bread Crumbs 2 T.
Flat Leaf Parsley. Chopped ¼ C.
Salt And Pepper To Taste
Unsalted Butter 3 T.
Lemon. Juiced 1
Dry White Wine ½ C.
Clam Juice. Low Sodium ½ C.
Garlic Finely Chopped. Mashed Into Paste 1 Head
Red Pepper Flakes ¼ T.
Clams. Scrubbed. Rinse Well. Bioled And Shelled 2 Lbs.
White And Red Onion. Chopped 1 Medium
Olive Oil. To Saute 5 T.
Linguine Or Spaghetti 1 Box

Hints 'n' Tips

1.) Clams are sweetest (and safest) during cold weather. Using canned clams during summer is perfectly acceptable.
2.) Sweetened Butter instead of Unsalted Butter is an option.
3.) Pinot Grigio goes very well with Shellfish.
4.) Toast the Bread Crumbs w/ a pinch of dry oregano is an option.
5.) Use extra virgin Olive Oil for drizzling.


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