Linguine with Clam Sauce from Chef John Mannino of Mannino’s Italian Bistro
SIDE DISH: LINGUINE CON VONGOLE (LINGUINE WITH CLAM SAUCE)
From Executive Chef John Mannino
And Sous Chef Nate Stauty
Manninos Italian Bistro, Virginia Beach www.manninositalianbistro.com
2 tablespoons chopped fresh garlic
2 tablespoons chopped Italian parsley
1/4 cup extra virgin olive oil
1/4 teaspoon crushed red pepper
2 pounds dried linguine (recommended: Barilla)
2 dozen fresh Littleneck clams, thoroughly cleaned
8 ounces baby clam meat
1 quart clam juice
Sauteé Garlic in EVOO in a Medium-Large Pot over medium heat until golden brown, quickly add crushed red pepper and parsley and immediately add clam juice to stop the cooking process.
Next add Littleneck Clams, turn heat to high and cover. While the clams are steaming, drop the Linguine into boiling salted water, and cook until al dente (approximately 7-8 minutes). Drain and reserve pasta. When the Littleneck clams have opened, add the baby clam meat and heat through. Add the cooked and reserved Linguine to the clam sauce and finish the cooking process (approximately 1 Minute). Plate and serve, garnish with remaining chopped parsley.