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Linguine con le Vongole in Bianco
Description:
Linguine in a clear white clam broth is a very popular dish in our household. It is inexpensive, easy and quick to prepare, and one of the most classic and flavorful of all pasta dishes. Clam sauce is found throughout Italy with many variations, mine of course is suited to the American kitchen. If you can find little neck clams or Mahogany clams that aren’t outrageously expensive they can substitute for the Italian vongola.
Preparation Time:
20 minutes
Ingredients:
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1 pound of Linguine
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2 cans of minced or chopped clams with liquid
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4 tablespoons of olive oil
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1/4 cup of fresh Italian flat-leaf parsley, chopped
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1/4 cup of stuffed olives with pimiento, chopped
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1 tablespoon of capers
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4 whole garlic cloves, minced
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1 cup of dry white wine or water
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1 Knorr®’s chicken bouillon cube
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Salt and pepper to taste
Directions:
Start the water in a 10-quart saucepan over high heat. Add the pasta to the water as soon as the water begins to boil. Pre-heat a saucepan with the 4 tablespoons of olive oil. Soffriggere or lightly fry the garlic for a few minutes. Add the white wine or water, crushed bouillon and olives and simmer for 3 minutes. Add the minced or chopped clams with clam broth liquid, capers and parsley and simmer for an additional 3 minutes. Combine and toss the drained al dente pasta with the clam sauce and continue cooking for 1 minute. Transfer the completed dish to a large serving bowl. Top with parsley sprigs for garnish. Grind fresh pepper on top for added flavor and salt to taste. Per carita´, please do not serve this dish with cheese!
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