Linguine Con Vongole From Caffe Luna Rosa Recipes

LINGUINE WITH CLAMS (LINGUINE CON LE VONGOLE)

Steps:

• In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
• Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
• Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.

LINGUINE CON VONGOLE

Steps:

• Fill a large pot with water and add enough salt so the water tastes like seawater, and bring to a boil. Add the pasta and cook according to the directions on the package until 2 minutes shy of al dente.
• Meanwhile, heat the olive oil over medium heat in a large saute pan until shimmering. Add the garlic and cook, stirring, until golden, about 1 minute.
• Add the cockles, red pepper flakes and white wine and shake to combine. Cover and cook until the cockles open, 4 to 5 minutes. Remove the lid and discard any cockles that haven't opened (those are dead).
• Drain the pasta and add it to the pan with the cockles. Cook, tossing to combine, until the pasta is al dente and absorbs some of the clam juices.
• Add the butter and parsley and shake the pan to combine.
• Season to taste with salt and black pepper and serve immediately with slices of bread on the side to sop up the juices in the bowl.

LINGUINE CON LE VONGOLE

Steps:

• Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
• Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
• Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
• Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.

LINGUINE ALLE VONGOLE

Steps:

• Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute pancetta, stirring occasionally, until crisp, about 6 minutes. Add garlic and saute, stirring, until golden, about 30 seconds.
• Stir in clams, broth, wine, and chiles and boil, covered until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes). If using whole chiles, remove with a slotted spoon and discard.
• While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente. Drain in a colander, then add to clams and simmer, stirring, 30 seconds.
• Toss pasta with parsley and drizzle with remaining 5 tablespoons oil.

LINGUINE PASTA ALLE VONGOLE (LINGUINE WITH CLAMS)

Steps:

• Chop the peeled garlic and parsley finely. If using a whole fresh or dried red chili chop finely too. Remove the seeds to make it milder. Be careful not to touch your eyes or mouth after doing this and wash your hands well before continuing to cook.
• Wash the clams in cold water and remove any with broken shells. Some kinds of clams need a lot of rinsing if they have sand in them. But you can also filter the liquid after you have precooked them, so don't worry so much about the sand.
• Put a pot of water on to boil for the pasta. When it starts to boil add the pasta. You probably don't need salt as the clams will already be a little salty.
• While the water is boiling for the pasta, put the clams in a deep frying pan and cook covered over a medium to high heat until they have opened. (about 5 minutes)
• Allow the clams to cool a little and then remove the meat from most of the clam shells keeping some intact. Discard the empty shells and, if necessary, filter the liquid that the clams have produced. Don't discard it.
• Cook the pasta al dente according to the instructions on the packet.
• Heat half the olive oil in a frying pan or skillet. Add the garlic and peperoncino. Cook until the garlic starts to soften. Add the clams (with shells and without) with their liquid to the pan and cook for a few minutes. Then, add the white wine and cook further until the alcohol evaporates. Finally, add the parsley and the rest of the olive oil. Continue cooking for another 3-5 minutes and then turn off the heat.
• 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 required.

LINGUINE CON VONGOLE WITH PEAS

Steps:

• Prepare the sauce while the pasta is cooking to so that the linguine will be ready when the sauce is almost done.
• Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes. Do not over cook - al dente. Drain the pasta well.
• Heat the olive oil over medium flame in a deep pan with a lid. Add the garlic and red pepper flakes; saute for about a minute. Add the clams, wine, clam juice and lemon juice.
• Cover and cook until clams are just opened shaking perodically, about 5 minutes. Discard any that have not opened. Remove the clams and cover the clams with foil to keep warm.
• Increase the heat to medium high and reduce the sauce a bit, about 1-2 minute. Add the peas to the pan and heat for 1-2 minute. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta for a minute or two so linguine takes in some of the sauce.
• Divide evenly on the plates and place clams on top. Drizzle olive oil to your taste.

LINGUINE CON VONGOLE E POMODORINI FRESCHI

Steps:

• Soak clams in salted water for about 15 minutes, then discard any cracked or open shells.
• Heat a large pot of water to boil for pasta.
• Place clams in large skillet with tight-fitting lid with 1/2 cup liquid, bring to a boil, cover and steam to open, 3 to 5 minutes. Turn off heat and cool to handle.
• Heat a second large skillet over medium heat with EVOO. Add butter and melt into oil, then add anchovies and break up to dissolve or dissipate. Add garlic and chili paste or flake, thyme and zest and stir a minute. Add wine or vermouth and reduce by half.
• Place tomatoes between 2 deli lids to secure them, holding one hand over top. Halve the tomatoes with the swipe of a sharp chef knife through the center between lids and repeat with remaining tomatoes. Add tomatoes to sauce and simmer, covered, to slump, 8 to 10 minutes.
• Remove about 75% of the clams from their shells and reserve clams in their liquor; discard the shells. Remove remaining clams in shells to transfer platter.
• Salt water and cook pasta 1 minute shy of package directions for al dente, about 5 minutes. Reserve about 1/2 cup water before draining.
• Toss clams and liquor with sauce, pasta and half of the parsley for 1 to 2 minutes to let the flavors absorb and combine. Adjust the seasoning with salt and pepper. Use some of the pasta water if necessary to loosen pasta. Serve pasta in shallow bowls with a few clams in shell on top for show and remaining parsley.

LINGUINE CON VONGOLE FROM CAFFE' LUNA ROSA

Steps:

• In a medium pot, bring salted water to a boil and cook pasta to al dente, stirring occasionally. When finished, cool slightly under tap water and set aside. (Oil pasta if cooking far in advance).
• In large skillet, brown garlic in 2 oz. olive oil, until tan. Immediately add whole clams and grape tomatoes, followed by remaining ingredients. Cover and simmer until whole clams open. Toss al dente pasta in sauce and simmer for 2 to 3 minutes. Serve in two large bowls and finish with a drizzle of remaining olive oil. Garnish with parsley or basil leaves.