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Linguine alla Vongole…alla AJ

Linguine alla Vongole

Linguine alla Vongole

There are many reasons why I love this dish.   AJ made this for me the first night he cooked for me, early on in our “courtship.”  It was more like a test.  Could I “mangia” the bi-valve with as much passion and enjoyment as he had since he was a little boy?  Needless to say, he had found himself an enthusiastic eater, certainly wife material:)   I also love this dish because of its simplicity.  It really is a gorgeous summer bite that celebrates the sun, the saltwater and the garden.  So whether you have spent the day clamming on the beach, growing your own tomatoes or swinging by your local market, the flavors are sweet, bright and truly New England.  From our kitchen to yours, enjoy!


(Serves 4-6)

  1. 1/4 cup olive oil

  2. 1 shallot, minced

  3. 4 cloves garlic, minced

  4. 4 Tbs butter, unsalted

  5. 30 Cherrystones, shucked, chopped and strained (reserve clam juice for another recipe like bloody caesar, risotto, you name it!)

  6. 2 pinches red pepper flake

  7. 1 pint cherry tomatoes, halved

  8. 1/4 cup Italian flat leaf parsley, chopped

  9. 2 gluggs white wine, sauvignon blanc is nice

  10. salt pepper to taste

  11. Parmigiano Reggiano

  12. 1 lb linguine, we like Barilla


*Note: Pasta can be made first as clam sauce comes together in minutes.  After you cook the pasta perfectly al dente, strain and run under cold water to stop cooking.  Add cooled pasta back to the pot.  The juices from the hot clam sauce will reheat the pasta perfectly.

For the sauce:

  1. In a medium pot heat olive oil on medium.  Add shallot and garlic and sauté until translucent and aromatic.

  2. Add butter, melt.

  3. Add chopped clam meat (I use kitchen shears to chop the meat) to the pot.  Add red pepper, cherry tomatoes, parsley, and white wine.

  4. Bring to a boil.

  5. When a foam develops on the surface immediately remove from heat.  Add salt and pepper to taste.

  6. Add half of the clam mixture to the linguine in the pot, toss.  Plate.  Delicately spoon the remaining mixture over plated pasta- there should be about 1/4″ “soupiness” on the bottom of the bowl.   Garnish with grated Parmagiano Reggiano and serve immediately.

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