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Linguine Vongole

One of our quick go to meals, vongole is easy to prepare and totally satisfying.  Tradition calls for fresh littleneck or Manila clams, and that’s great, but sometimes I want to make this with what I have available in the pantry.  A quality can of clams in brine works quite well, and you can avoid the grit that fresh clams sometimes give off.  The addition of butter at the end isn’t traditional, but it adds a depth of flavour and a nice sheen to the dish.  I’ll even debate the sacrilegious addition of grated Parmesan, it’s pretty damn good in this case.

 

Linguine Vongole

1 pound dried linguine

1/4 cup extra-virgin olive oil

4 garlic cloves, minced

1 pound littleneck clams, or 1 can clams in brine.

1 cup dry white wine

1/2 bunch Italian parsley

Fresh ground pepper

2 tbsp. butter

 

Cook the linguine until al dente.  Meanwhile in a saute pan, heat the oil and gently saute the garlic until translucent.  Add the clams and cook for 2-3 minutes (clams should be opened up).  Add the wine, parsley and pepper and cook for 1-2 minutes more.  Toss the sauce with the pasta and finish with the butter.

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