linguine alle Vongole in Bianco (linguine, clams)


There are so many ways to make this dish, it hardly merits mentioning any of my own, and I have a number of variations myself, but this is what I did on this one night.  I bought the shellfish rather than fish when I was at the greenmarket on Monday because that night I was going to have to put together something using leftover Guinea fowl, but I wanted to have some kind of seafood the next day (which was not a Greenmarket day) and I knew the clams would still be alive and fine then.

  • Afeltra linguine tossed in a large pot in which two garlic cloves from S.S.&O. Farm, minced, and one crushed peperoncino had been heated in some olive oil before being joined by little neck clams from P.E. & D.D. Seafood, along with their cooking juices after they had been steamed open in a separate pot, the entire mix sprinkled with a bunch of parsley from Stokes Farm, chopped
  • the wine was an Italian white, Bricco del Sole Langhe Chardonnay 2011