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Linguine Vongole (Linguine with fresh Clam Sauce).

You can cook Linguine Vongole (Linguine with fresh Clam Sauce) using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Linguine Vongole (Linguine with fresh Clam Sauce)

1. It's 3 dozen of live little neck clams.
2. Prepare 1 lb of Linguine pasta.
3. It's 1 head of fresh garlic.
4. You need 3 cup of pino grigio white wine.
5. You need 1 tsp of salt.
6. You need 1 tsp of butter.
7. You need 1 tbsp of fresh parsley.
8. Prepare 1/4 tsp of crushed red pepper flakes.
9. You need 1/2 tbsp of dried oregano.
10. It's 2 tbsp of olive oil.

Linguine Vongole (Linguine with fresh Clam Sauce) step by step

1. Start to cook pasta in boiling salted water until Aldente.
2. Rinse & scrub clams in fresh water..
3. Chop & mince whole head of garlic.
4. Add olive oil to pot on medium heat & cook garlic until clear (do not burn) & add white whine & reduce until alcohol cooks off, about 5 minutes simmering..
5. Add salt & oregano.
6. Add clams to pot & cover. Let simmer until clams start to open & then add butter..
7. Once all the clams are fully open add the cooked pasta & let cook for another minute (discard any clams that did not open)..
8. Plate and garnish with chopped parsley & crushed red pepper flakes..