Linguine alle Vongole Recipe
This recipe for linguine alle vongole is bursting with briny flavor, but is surprisingly easy to make. A dusting of garlic breadcrumbs adds the finishing touch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Cooking tools:
- Spider strainer
- Tongs
- Microplane
- Pot
- Stove
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
- Plate
Ingredients
- ¼ cup extra-virgin olive oil, or as needed
- 2 anchovies, drained and chopped
- 1 large shallot, finely diced
- 4 garlic cloves, finely chopped
- 3 ounces prosciutto, finely chopped
- ⅔ cup dry white wine
- 3 pounds littleneck clams, scrubbed and rinsed
- 1 cup finely chopped flat-leaf parsley
- 2 tablespoons unsalted butter
- Zest of 1 lemon, plus 3 tablespoons lemon juice
- 2 teaspoons red wine vinegar or sherry vinegar
- 1 teaspoon kosher salt (depending on how salty your clam broth is)
- Freshly ground black pepper
- 1 cup toasted breadcrumbs or garlic breadcrumbs (see note)
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