Linguini Vongole

 

½ Cup of Extra Virgin Olive Oil

10 Garlic Cloves

½ tsp. Red Pepper Flakes

16 oz. Whole Plum Tomatoes

2 lbs. Vongole Clams- Cleaned

1 1/2. Tsp. Salt

¾ Cups Pinot Grigio

½ Cup Clam Juice in Bottle

10 Basil Leaves – Chopped

4 tbsp. Butter

1 lb. Linguni

Bring a pasta pot to boil.  Add salt.

Put the olive oil, garlic and red pepper flakes in a pot and heat on a very low flame until the garlic is cooked through.  Remove the garlic and mash with a fork. Return the garlic to the olive oil and mix it well into the oil.  Then add the clams.  Cover and cook until the clams start to open up, about 5 minutes.  Add the tomatoes, wine and clam juice.  Cover and cook until the shells of the clams open.  Add the butter and basil. Cook for another 5 minutes.

 

In the meantime, cook the pasta and strain when al dente.  Add the pasta to the sauce and serve.

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