Linguine alla Vongole

Ingredients:

• 1 pound (454 g) dry linguine
• 8 pounds (800 g) fresh clams
• 4 garlic cloves, minced
• 1 peperoncino, chopped
• ¼ cup (60 ml) olive oil
• ½ cup (120 ml) white wine
• 1 bunch Italian parsley, leaves only, finely chopped
• Salt

Method:

1. In a large pot over high heat, bring 6 quarts (5.7 L) of water to a boil.
2. Wash the clams in cold water and remove any with broken shells.
3. While the water is boiling for the pasta, put the clams in a high-sided skillet and cook, covered, over medium-high heat until they have opened, about 5 minutes.
4. Allow the clams to cool, then remove the meat from the shells. Discard the empty shells and strain the liquid that the clams have produced into a spouted container. Reserve the liquid.
5. Cook the pasta al dente, 1-2 minutes shy of the instructions on the packet.
6. Heat half the olive oil in a frying pan or skillet. Add the garlic and peperoncino. Cook until the garlic starts to soften, 1-2 minutes.
7. Add the clams and their liquid to the pan and cook until aromatic, 2-3 minutes.
8. Add the white wine and allow to cook for 2-3 minutes more.
9. Add the parsley and the rest of the olive oil. Continue cooking for another 3-5 minutes and then turn off the heat.
10. When the pasta is cooked, drain it and add to the pan with the cooked clams. Mix everything together well and serve immediately with another sprinkling of chopped parsley, if desired.

All recipes for Eva’s B were developed and written by Chef Eva Bee.