Linguine Con Vongole from Caffe' Luna Rosa |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from Florida Table magazine, which had an article showcasing the best restaurants in Florida. This one is from Caffe' Luna rosa, in Delray Beach. The recipe for linguine is topped with clams, garlic, olive oil, grape tomatoes, white wine and herbs. Simple, yet delicious. Ingredients:
10 ounces linguine, dry |
40 ounces water, salted to taste |
4 tablespoons extra virgin olive oil |
3 garlic cloves, fresh, sliced thin |
16 littleneck clams (whole) |
8 ounces clams, fresh (chopped) |
6 ounces grape tomatoes (fresh) |
3 ounces dry white wine |
6 ounces clam broth |
1/4 pinch red pepper, crushed |
1 pinch parsley, fresh, chopped |
1/2 pinch oregano, fresh, chopped |
1 pinch basil, fresh, chopped |
Directions:
1. In a medium pot, bring salted water to a boil and cook pasta to al dente, stirring occasionally. When finished, cool slightly under tap water and set aside. (Oil pasta if cooking far in advance).
2. In large skillet, brown garlic in 2 oz. olive oil, until tan. Immediately add whole clams and grape tomatoes, followed by remaining ingredients. Cover and simmer until whole clams open. Toss al dente pasta in sauce and simmer for 2 to 3 minutes. Serve in two large bowls and finish with a drizzle of remaining olive oil. Garnish with parsley or basil leaves.
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