Clam Sauce - Vongole Sauce
Recipe Courtesy of Chef Mama Isa
INGREDIENTS (serves 4 people)
1 kg fresh clams in their shells, washed thoroughly to eliminate any traces of sand
350 g linguine
10 tablespoons of Extra Virgin Olive Oil, plus extra to serve
100 g cherry tomatoes, quartered
4 garlic cloves, chopped finely
1 small red chilli peppers, crushed
½ glass of dry white wine
1 small bunch finely chopped flat-leaf parsley
salt to taste
black pepper freshly grounded
DIRECTIONS
Wash the clams thoroughly under cold running water, discarding any open clams do not close.
Heat the extra virgin olive oil (4 tablespoons) in a large heavy pan, add the garlic (2 cloves) and fry for about a minute, taking care that it does not brown. Cover the pan and shake vigorously a few times until all the shells have opened.
Remove from the heat and leave to cool. (Discard any that remain closed).
Strain the cooking juices through a very fine sieve and reserve.
Heat a large pan and add 6 tablespoons of Extra Virgin Olive Oil, 2 cloves of garlic (peeled and chopped), 1 small red chilli pepper (peperoncino) and fry gently until the garlic is translucent.
Add the wine. When the wine is almost evaporated, add the cherry tomatoes, and cook for 2 minutes. Add salt to taste. Then add the clam juice, and the parsley finely chopped.
Cook the linguine until al dente, then drain and stir in the sauce. Season with black pepper to taste. I like to pour a stream of extra virgin olive oil onto each portion for extra flavour
Serve immediately.
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| Clam Sauce in Mama Isa's style |
Buon Appetito from Mama Isa's Cooking Classes in Venice Italy!!!!
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| Linguine with Clam Sauce - Recipe courtesy of Chef Mama Isa |