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FREE DELIVERY IN USA - FOR ALL ORDERS ABOVE $59 WITH FAST 2-3 DAYS SHIPPING
FREE DELIVERY IN USA - FOR ALL ORDERS ABOVE $59 WITH FAST 2-3 DAYS SHIPPING
PASTA ALLE VONGOLE

Pasta alle Vongole

Ingridients:
• 6 ounces linguine pasta
• 2 pounds clams /Vongole veraci
• 4 tablespoon Evoo 1923
• 2 tablespoon chopped Parsley
• 1/4 white wine
• 1 garlic glove thinly sliced
• Salt
• 1/4 tablespoon crushed red pepper flakes

Instructions:
Bring water with salt to a boil, add pasta and cook, stirring occasionally, until about 2 minutes before tender.
Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and cook, until golden. Add red pepper flakes add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices.
Add pasta to pan, tossing constantly, until pasta is al dente and has soaked up some sauce. Add parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Shave some bottarga on top and Drizzle with remaining oil.

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