There’s an italian restaurant in Alexandria called Landini Brothers. On their menu is a delicious Linguine alle vongole bianche, white linguine with clams. This weekend, I decided to cook my own version at home in an attempt to replicate it. Why? Because it’s one of my weaknesses and I frequently crave it. I find it very addictive and can never get enough of it. Kind of what love sometimes is like. So, in honor of Valentine’s day, that semi-imposed holiday for love, I give you:
A short-cut version* of Linguine alle vongole
* It’s “short-cut” version because I used canned clams. There’s a longer, purer, obviously better version, with fresh clams. But seeing as I just got a manicure, I wasn’t about to scrub and shell clams. Next time, perhaps. 🙂
For two people
- 1 tbsp butter (or olive oil if you want to go the “healty” way ;’) )
- 3 cloves garlic, minced
- 1/2 an onion, minced
- 1/8 c (5g) minced fresh flat-leaf parsley (dry works too, but remember to adjust quantity)
- 1/4 tsp red pepper flakes
- 1 can minced clams (save the juices)
- 1/4 c cooked peas (optional)
- 1/4 cup dry white wine
- 8oz (250g) dried linguine
- 1/2 a lemon
- Bring water to boil and cook the linguine according to package directions. Usually, linguine will cook in about 8-9 minutes, so try to time it so you add the pasta to the water after your onions have softened (see below). That way, your sauce will finish cooking at about the same time as the pasta.
- Melt the butter in a pan, reduce the heat so it doesn’t burn.
- Add the onion and cook until it softens, about 8 minutes. Add the garlic, parsley, and pepper flakes. Mix.
- Keeping the flame low, add the peas, the minced clams and their juice, along with the wine. Add salt to taste.
- Bring up the flames just enough so the mixture comes to a boil, the liquid is reduced a bit and the clams and peas have warmed up. Turn burner off.
Mine looked like this:
- Serve on top of the linguine, adding some parsley leaves, some pepper and Parmesan cheese. I also find that adding a splash of lemon brings out the flavors, but it’s entirely a matter of taste.
Next time, I will use a flat plate. In a bowl, the clams fall to the bottom and the top noodles have almost no sauce. Also, I added the peas to give it some color and a vegetable, but it works just the same without.