Lia's Recipe Collection - Donna Laura Wines - Flipbook - Page 20
LIA' S LINGUIN E A LLE VONGOLE RECIPE
I NGREDI ENTS
1/4 cup v ery finely chopped
1 j ar of clam j uice (optional)
curly parsley - keep the parsley
2 lbs of fresh clams w ith shells on
stems
1/4 cup salt for soaking the clams
2 clov es of garlic
5 00 g linguine
1/4 of j alapeño - sliced
lengthw ise
Oliv e oil - enough to cov er
bottom of pan
INSTR UCTIONS
Discard any open or empty clams. Put the rest in a bow l, cov er w ith
cold w ater. Add 1/4 cup of salt and stir to dissolv e. Add ice to keep
the w ater cold. Leav e for 2 -4 hours, keeping them cold w ith ice. The
clams w ill naturally filter out any grit or sand. If they are v ery sandy ,
repeat the process. Rinse w ith cold, clean w ater.
In a large saucepan add the parsley stems, oliv e oil, j alapeño and
garlic. Simmer ov er low heat for 10 minutes. Remov e the garlic and
parsley stems. Add in the rinsed clams and cov er. While keeping it
cov ered, mov e the pan back and forth, shaking it slightly , to keep the
clams from sticking. When the clams hav e opened remov e them w ith
a slotted spoon, leav ing all of the liquid in the pan.
In a pasta pot, bring salted w ater to a boil. Add the linguini and
partially cook it (about 5 0%). Remov e the linguini from the w ater, but
keep the w ater on a low simmer. Add the linguini to the clam liquid
in the sauce pan. Continue to cook the pasta ov er medium-high heat
and add the freshly chopped parsley and the clams. Stir until it is all
incorporated. If there is not enough liquid, add some of the pasta
w ater.
Serv e immediately and top w ith a sprinkle of salt.