italian recipes and more from fabio viviani

Linguine alle Vongole – Lunguini Clams

Serves 4

Ingredients:

Homemade pasta dough rolled and cut in ½ inch ribbons
4 tbsp of extra virgin olive oil
1 cup fish broth or clam juice
2 lbs fresh or small clams in shells
5 cloves of Garlic crushed
1 tbsp of butter
½ cup fresh parsley chopped
10 small leaf of basil
1 cup dry white wine

Directions:

1) In 3-quart saucepan cook with 2 tbsp of olive oil, garlic on medium fire, Add the wine, deglaze and completely reduce

2) Add the broth and the clams and bring the fire on medium/low

3) Add the butter and boil gently, uncovered, for about 20 minutes or until sauce is desired consistency, stirring occasionally.

4) Boil the linguini in salted water for only 2 minutes, drain them and add them to the pasta sauce, bring fire on high

5) Heat through, till the sauce is reduced and the pasta is coated

6) Drizzle with the rest of the olive oil and top with fresh chopped parsley