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Sunday, May 22, 2016

Linguine Alle Vongole

How to Make Linguine Alle Vongole Recipe - preparation 10 minutes cooking time 15 minutes Serves 4

2 tbsp olive oil
1 onion, diced
3 garlic cloves, crushed
1 red chilli, finely chopped
250ml/8fl oz/1 cup white wine
grated zest of 1 lemon
340g/12oz linguine
2 x 200g/7oz cans clams, drained
salt and ground black pepper
bunch of fresh parsley, chopped

1 Heat the oil in a very large pan and gently fry the onion for 5 minutes. Add the garlic and chilli and cook for 1 minute.

2 Add the wine and let it bubble until reduced by half. Stir in the lemon zest and season with salt and pepper.

3 Meanwhile, cook the linguine in a large pan of lightly salted boiling water according to the pack instructions.

4 Add the clams to the sauce and simmer gently for about 2–3 minutes to warm them through.

5 Drain the linguine and toss with the clam sauce and parsley. Divide among four shallow bowls and serve.
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