Babyruth's Pasta con le Vongole
Over a year ago
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Ingredients
- 1 box Linguine or Spaghetti
- 5 T. olive oil. to saute
- 1 medium white and red onion. chopped
- 1 head garlic finely chopped. mashed into paste
- ¼ t. Red Pepper flakes
- 2 lbs. Clams. scrubbed. rinse well. bioled and shelled
- ½ c. Dry White Wine
- ½ c. Clam Juice. low sodium
- 1 lemon. juiced
- 3 T. Unsalted Butter
- salt and pepper to taste
- ¼ c. Flat Leaf Parsley. chopped
- 2 T. Toasted Bread Crumbs
- 2 T. olive oil . for drizzling
Accompaniment
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Description
This pasta dish is absolutely one of my fave!
Method
-
1
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.
Chef's 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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