linguinivongole_2

Linguine Alle Vongole – Famiglia: Donato (Sicilia)

  • 250 grs de Linguine
  • 500 gas fresh clams
  • 450 gas freshly chopped and pealed tomato
  • 2 cups dry white wine
  • 2 chopped garlic clovers
  • 1/4 cup chopped onion
  • 4 tbs olive oil
  • 1/2 tsp thyme
  • 1/2 cup chopped parsley
  • 1 tsp pepper flakes
  • 4 tbs butter
  • Salt and Pepper to taste

Cook the pasta al dente and drain.

Heat up the olive oil on medium heat and sauté the onion and garlic until they are golden brown, but not dark. Add the chopped tomatoes, season with salt and pepper to taste and heat the covered mixture for 5 minutes on medium heat. Immediately add 1 cup of water and the chopped thyme. Heat on high without a lid for another 5 minutes and set aside to use later. Add the pepper flakes, clams, wine and butter; put it in a boil. Heat for 5 to 7 minutes until most clams have opened.

Discard any clams that have not opened by this time. Stir in the tomato mix and cook until the excess liquid has reduced slightly. Add the pasta and parsley, and stir for 1 minute. Serve immediately.

May be accompanied with a dry white wine.

HISTORY:

Antonnio Donato created this recipe with his favorite ingredients: fresh clams and pasta. He inherited this recipe to his family for them to prepare it when the family celebrates special moments. They always remember Antonio when they eat this delicious dish.








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