Lello’s Neapolitan Linguine alle Vongole

Lello’s Neapolitan Linguine alle Vongole

“Lello’s

INGREDIENTS:

  • 8 ounces linguine
  • Salt
  • 3 1/2 ounces extra-virgin olive oil
  • 1 clove garlic, chopped
  • 2 dozen manila clams
  • 3 ounces clam juice
  • 3 ounces white wine
  • Freshly ground black pepper (or to taste)
  • 1/2 teaspoon crushed red pepper (or to taste)
  • 1 1/2 ounces finely diced zucchini
  • 1 tablespoon coarsely chopped fresh parsley

METHOD:

  • Cook the pasta in salted boiling water in a deep pot for 5 to 7 minutes.
  • Heat 2 ounces of the extra-virgin olive in a 12-inch skillet over moderate-high heat until hot but not smoking. Add the garlic and saute until golden brown.
  • Add the clams, clam juice, white wine, 1 teaspoon salt, 1 teaspoon black pepper and red pepper. Cover and steam until the clams open, about 3 minutes.
  • Drain the pasta and add to the clams. Stir and simmer while you sear the zucchini.
  • Heat a 6-inch skillet with 1 ounce of extra-virgin olive oil. Sear the zucchini for 1 to 2 minutes. Do this at the very end to make sure they keep their natural color.
  • Toss the zucchini with the clams and pasta.
  • Plate in a large bowl, keeping some clams in the shell for presentation. Finish with the fresh parsley and the remaining extra-virgin olive oil.

Ingredients

Instructions

Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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