Linguine con Vongole – It’s what was for dinner last night when three cousins came to dine with us. There were six for dinner, so except for the bottled clam juice, we upped each ingredient by 50%. There were no leftovers. For secrets to Clam Shucking, see the linked article which is also in the Article Index.
4 doz. medium-sized Cherrystone or Littleneck clams, about 5 lbs.
4 tbsp. of finely chopped garlic, about 12 cloves
1/2 cup chopped fresh flat (Italian) parsley
1/2 cup of extra virgin olive oil
4 tablespoons of unsalted butter
½ cup of dry white wine
2 8 oz. bottles of Clam Juice
1 & ½ lbs. dried Linguine (Barilla, DeCecco or other premium brand)
These steps can be performed in advance of serving the meal
1. Set a large pot (6-8 quarts) of water on the stove, cover it and bring to a boil. When it begins to boil, reduce heat, keep covered and hot.
2. Clean and shuck the clams, reserving the juices, you should have about 3 cups. Set aside 12 clams unopened – 3 for each pasta serving.
3. Chop the garlic.
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