Steve's Linguine Alle Vongole


Stop by our Patterson Ave. store to pick up the ingredients, and follow the recipe below for step-by-step instructions.

Steve's Linguine Alle Vongole 
(Linguine with White Wine Clam Sauce)

Serve with a green salad and fresh bread to soak up the delicious sauce.

Ingredients:
- 1/3 cup olive oil
- 7 cloves garlic, minced
- 1 shallot, minced
- 1/8 tsp red pepper flakes
- 1 cup dry white wine (Steve used Fillaboa Albariño)
- 1 bottle clam juice
- 1 block frozen baby clam meat, thawed and drained
- 1 lemon, juiced (zest for garnish)
- 4 tbsp Butter of Parma
- 1/4 cup Italian parsley, chopped
- 1 package Bombolini linguine
- Whole clams (5 per plate for presentation)
We recommend grabbing extra clams in case some do not open. Click here for information on storing clams.

Garnish:
- Fresh parsley
- Lemon zest
- Red pepper flakes
- Agrumato Lemon olive oil
- Jacobsen Black Garlic Salt
- Charred lemon wedges

Instructions:
1. Rinse whole clams under cold water. Soak them in a bowl of cold, heavily salted (ocean-like) water for 15 minutes. Drain them and repeat with fresh salt water for another 15 minutes.
2. For the pasta, bring a large pot of water to a boil and season with salt.
3. While you wait for the pasta water to boil, make the Sauce. Heat olive oil in a deep sauté pan over low heat. Sauté garlic and shallot until golden, seasoning with salt and pepper. Add red pepper flakes and cook on low for 20-30 seconds. Add white wine and clam juice. Increase heat to medium-high, cover, and reduce by half (about 5 minutes).
4. In a separate saucepan, steam clams in water, white wine, and 2 smashed garlic cloves until they open (about 5 minutes.) Discard any unopened clams. Keep warm.
5. Lower the sauce heat to low and remove the lid. Add the baby clams and lemon juice and heat for 4-5 minutes. Whisk in the cold butter pieces, one at a time, until incorporated. Season with salt and pepper. Spoon some sauce over the steamed whole clams and set aside the rest.
6. Add linguine to boiling water and cook for about 1.5 minutes, just shy of al dente. Drain and reserve 1 cup of pasta water.
7. Add pasta to the sauce, stirring to coat. Add parsley and 1/4 cup pasta water, stirring continuously. Add more pasta water as needed to reach the desired sauce consistency.
8. Plate the pasta and top with whole clams. Garnish with parsley, lemon zest, red pepper flakes, Agrumato Lemon olive oil, Jacobsen Black Garlic Salt, and charred lemon wedges.