Linguine alle Vongole

Chef Peter
• Top of the Square Catering's Executive Chef
Mar 14, 2017


4 Servings


  • 1/4 cup extra virgin olive oil
  • 2 tsp sliced garlic
  • pinch ground pepper
  • pinch chili flakes
  • 1 tbsp salt (for water)
  • 4 dozen each fresh manila clams, scrubbed
  • 1/4 cup dry white wine
  • 1/2 cup clam juice
  • 2 tsb coarsly chopped Italian parsley
  • 1 ln linguine pasta (cooked)


Heat the oil in a large sauté pan, sauté garlic until golden brown. Add pepper, chili flakes and stir. Then add clams in their shells. Deglaze with white wine and add clam juice. Top with a lid and cook on medium heat for three or four minutes or until all the clams are open (discard unopened clams). Add parsley and turn the heat off (will stay warm until combined with pasta).

Chef Peter
• Top of the Square Catering's Executive Chef
Mar 14, 2017
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