Linguine alle Vongole

As the weather gets better, more and more fresh seafood products are starting to show up in your local market, so, why not take advantage of the fresh ingredients and make some delicious pasta! Also, I know traditionally this dish uses spaghetti, but, my spaghetti attachment on my pasta maker broke, so I made linguine instead, which is not uncommon, and in my opinion, better at scoop up the delicious calm sauce. Since most of the salt in this dish comes from the clams and anchovy, you don’t need to add any extra salt for this dish. It’s super easy to make and this recipe serves 3.


You’ll need: 1 1/2 lb clams; 1 lb fresh pasta or 1/2 lb dried pasta; 1 tbsp olive oil; 1 tbsp butter; 1/2 cup white wine; 1/4 shallot; 3 clove garlic; 1 red chili pepper; 1/2 tsp anchovy paste; some parsley

How to make this:

  1. Rinse and brush the clams, then finely mince the shallot & garlic, deseed and slice red pepper, and roughly chop the parsley
  2. In a deep, thick bottom pan, heat up the oil and butter, then lightly fry the anchovy paste, shallot, garlic and chili pepper
  3. Then add in the clams, toss them in the pan, then pour in the white wine, cover the pan and let it simmer for 6 min
  4. Cook the pasta while the clams are cooking
  5. Add the chopped parsley into the pan, then mix into pasta
  6. Serve it with some extra parsley and parmesan

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