Best Linguine Con Vongole E Pomodorini Freschi Recipes

Linguine con le Vongole image

Provided by Tyler Florence

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound dry linguine
1/4 cup extra-virgin olive oil, plus more for serving
4 garlic cloves, slivered
1/4 teaspoon red pepper flakes
2 pounds littleneck or Manila clams, scrubbed and rinsed well
3/4 cup dry white wine, such as Pinot Grigio
1 lemon, juiced
3 tablespoons unsalted butter
Sea salt and freshly ground black pepper
2 handfuls fresh flat-leaf parsley, finely chopped
2 tablespoons lightly toasted and fried bread crumbs (optional)

Steps:

Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.

Linguine con Vongole e Pomodorini Freschi image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 pounds cockles or littleneck clams
Salt
1/2 cup liquid, such as chicken broth or water
3 tablespoons EVOO
3 tablespoons butter
4 to 6 fillets of anchovy
5 to 6 cloves garlic, finely chopped or sliced or grated
2 teaspoons Calabrian chili paste or 1 teaspoon red chili flakes
2 tablespoons thyme leaves, stripped and chopped
1 tablespoon lemon zest
1 cup white wine or dry vermouth
About 24 cherry tomatoes (3 cups once halved), multi-colored or red
1 pound egg linguine
1 cup flat-leaf parsley tops, chopped

Steps:

Soak clams in salted water for about 15 minutes, then discard any cracked or open shells.
Heat a large pot of water to boil for pasta.
Place clams in large skillet with tight-fitting lid with 1/2 cup liquid, bring to a boil, cover and steam to open, 3 to 5 minutes. Turn off heat and cool to handle.
Heat a second large skillet over medium heat with EVOO. Add butter and melt into oil, then add anchovies and break up to dissolve or dissipate. Add garlic and chili paste or flake, thyme and zest and stir a minute. Add wine or vermouth and reduce by half.
Place tomatoes between 2 deli lids to secure them, holding one hand over top. Halve the tomatoes with the swipe of a sharp chef knife through the center between lids and repeat with remaining tomatoes. Add tomatoes to sauce and simmer, covered, to slump, 8 to 10 minutes.
Remove about 75% of the clams from their shells and reserve clams in their liquor; discard the shells. Remove remaining clams in shells to transfer platter.
Salt water and cook pasta 1 minute shy of package directions for al dente, about 5 minutes. Reserve about 1/2 cup water before draining.
Toss clams and liquor with sauce, pasta and half of the parsley for 1 to 2 minutes to let the flavors absorb and combine. Adjust the seasoning with salt and pepper. Use some of the pasta water if necessary to loosen pasta. Serve pasta in shallow bowls with a few clams in shell on top for show and remaining parsley.