top of page
  • Writer's pictureAVA KING

Linguine alle Vongole

Ingredients:

1 lb linguine

3 tbsp butter

3 Calabrian chili peppers, minced

1 cup chicken broth

1/2 cup white wine

1/2 small fennel bulb, finely chopped, plus 2 tablespoons coarsely chopped fennel fronds for garnish

4 garlic cloves

1 lemon zested

2 pounds littleneck clams

kosher salt and pepper to taste

2 tablespoon chopped fresh parsley leaves


Directions:


Bring a large pot to a boil with salt. Cook the pasta according to the package instructions, drain well.


Melt butter in a large saucepan over medium high heat. Add garlic and calabrian chili peppers, stirring frequently, until fragrant, about 1 minute. Add the white wine. Reduce the wine for 1 minute. Stir in the chicken broth. Chicken broth gives it a buttery personality. Season with salt and pepper, to taste.


Bring to a boil and reduce heat and simmer for about 1-2 mins. Add the clams and lemon zest. Cover with a tight fitting lid and cook until the clams have opened, 5-8 mins. Discard any unopened clams. Add in the fennel when the clams have opened, cover again and let the fennel soften.


Stir in the pasta. Toss with sauce 2 to 3 mins, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley and fennel fronds. Serve with bread for mopping up remaining juices.





18 views

Recent Posts

See All

Comments


bottom of page