I’m supposed to blog about Central Europe but I’m kind of over it now so I want to tell you about the Linguine con le Vongole that I made. I’ve been ordering vongole anytime I see it on the menu recently and it’s because I’ve just discovered how amazing it is. I talked about this discovery from my Lil Frankies post but basically, I think my baby taste buds have just grown to love the more subtle flavors from this dish. As a kid, I would only ever order tomato based pastas because I craved the juicy, tart flavor of tomato. I would NEVER order an olive oil and garlic based pasta because it just tasted like nothing to me. But now I have matured (okay maybe only my taste buds have). Vongole is an olive oil and garlic based pasta INFUSED with the deliciousness of clams. It’s surprisingly easy to make and absolutely delicious. Check out my super simple recipe!
- a dozen littleneck clams (rinsed under water)
- bunch of parsley (just take the leaves and chopped up finely)
- about 6 cloves of garlic (also chopped up)
- about a quarter to a third cup of white wine
- one portion of linguine (form an “O” with your thumb and index finger, that’s about how much you need, maybe more if you are me)
After the water content has all evaporated, add in the perfectly al dente pasta that you should have been boiling throughout this time (oops forgot to mention). Swirl around. Add more olive oil. Add salt and pepper to taste. You don’t need to add that much salt because the clams are a little salty.