Linguine Con Vongole

This is a picture of my mom and dad along with our cousins from Argentina, visiting me at my first head chef job in Chicago back in the 80's. The first dish I put on that menu was Linguine con Vongole, or Linguine with Clams. 

They all loved it so much that they requested I make it for them whenever they came to visit. It also became our local family favorite that we enjoy as often as possible, but most definitely when we are all together on Christmas Eve.

Serves 4.

Ingredients

• 3 TBSP extra virgin olive oil

• 2 large cloves garlic, thinly sliced

• 24 clams, manilla preferably, cleaned and scrubbed

• 1 cup dry white wine

• 2 TBSP chopped flat-leaf parsley

• Sea salt and freshly ground pepper

• 1 pound linguine

Cooking Instructions

Bring a large pot of salted water to a boil. In a large sauté pan over medium high heat, heat 3 tablespoons olive oil. Add the garlic, and brown, about 2 minutes. Add the clams, white wine and parsley. Cover and cook, until all clams open, about 7 or 8 minutes. Season to taste with salt and pepper.

While the sauce is cooking, add the pasta to the boiling water and cook until al dente, about 3 minutes less than what the box advises. Drain the pasta, reserving ½ cup of the pasta water. Return the pasta to the pot. Pour the sauce and the pasta water into the pot, and cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce and absorb it. The pasta should still be firm to the bite.

Place pasta on a warm platter. Remove any unopened clams. Serve immediately.