Linguine al Vongole

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    Linguine al Vongole
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    A great Italian favourite. Easy to make, easy on the eye and easy on the digestive system! An all-around winner!
    Servings Prep Time
    5 people 30 minutes
    Cook Time
    15 Minutes
    Servings Prep Time
    5 people 30 minutes
    Cook Time
    15 Minutes
    Linguine al Vongole
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Add this recipe's ingredients to your shopping list
    This recipe is in your Shopping List
    A great Italian favourite. Easy to make, easy on the eye and easy on the digestive system! An all-around winner!
    Servings Prep Time
    5 people 30 minutes
    Cook Time
    15 Minutes
    Servings Prep Time
    5 people 30 minutes
    Cook Time
    15 Minutes
    Ingredients
    Servings: people
    Units:
    Instructions
    1. Put pasta on to boil then warm two tablespoons of Extra Virgin Olive Oil in a large saucepan and cook the garlic and chili until the garlic begins to turn golden and emit a gorgeous perfume. Add tomatoes, vongole, parsley and wine then cook over a medium heat for 5 - 10 minutes until the vongole are open (shake the pan occasionally to help them).
    2. When the pasta is firmly al dente drain it, adding a little pasta water to the sauce if it looks too dry. Discard any unopened vongole and serve dressed with a generous dash of your best olive oil.
    Recipe Notes

    Never cook with a wine you wouldn't drink. Or to turn that around, if it's not good enough to drink, it's not good enough to cook with!

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