Tuesday, July 24, 2012

White Wine Vongole Linguine

This White Wine Vongole Linguine  is taken from one of my favourite Youtube chefs: Laura in the Kitchen. I totally adore white clams and since this is one of my favourites when I dine in Pastamania.. I decided to give this recipe a try! (:

This takes about 30 minutes to cook and prepare but the clams should be prepared in advance through soaking.

White Wine Vongole Linguine Recipe
This recipe yields enough to serve 4-5 pax

900g clams (I used white clams)
450g linguine
5 tbsp extra virgin olive oil
6 cloves of garlic, diced
1/2 cup of white wine
2 tbsp fresh chopped parsley (Optional)
2 tbsp butter
Salt and pepper


Wash and scrub the clams,

Soak the clams in some shallow salt water. Do note that the clams are still very much alive so the shallow water will allow them to breathe will spitting out the sand and grit. I soak my clams for a minimum of 3 hours but I do know of people who soak them over night just to really rid the sand. 

Fill the clams with enough water to cover the clams and add a teaspoon of salt. Boil till' all the clams are open.

This soup that we collect from boiling the clam is sweet and precious. It's often known as clam juice. 

Remove clams and set them aside.

Using a sieve and a coffee filter or filter paper, filter 1 cup of clam juice, noting to only scoop from the top of the clam juice to prevent scooping up any grit or sand leftover in the clam juice. DO NOT stir the clam juice! Just scoop 1 cup's worth from the top (:

Pretty sweet clam juice! You can keep this for cooking soups etc but I chucked mine out.

How I filtered my soup.

Chop up some fresh parsley.

Dice up some garlic! 

Boil the linguine in some salt water according to the instructions on your packaging till al dente. Drain, rinse with cold water to stop cooking process and set aside.

In a non-stick pot or skillet, in my case, my favourite KA pot, heat up the olive oil. Sautee the garlic till fragrant and light brown.

Add in the white wine and clam juice. Cook for 3-5 minutes.

This is the white wine I used.

Add the clams and butter. Stir and cover for 2 minutes.

Add the drained pasta in and mix well. You may add your parsley and black pepper at this point of time.

One huge pot of White Wine Vongole Linguine to feed the family!

The linguine may seem dry to you but that's the way White Wine Vongole Linguine is. The gravy is usually at the bottom of the plate/dish so do stir it before serving and do scoop a lil' gravy at the bottom of the pot into your dish before serving. I love this dish and it's definitely a keeper for me! (: 

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: 

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