My take on linguine vongole includes a lot of vegetables for an added freshness. I also use clam juice, as well as the traditional wine, for a more complex sauce.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
If using dough, roll the dough through a pasta machine on each setting from widest to narrowest. Roll once more through the narrowest setting. Cut the dough into 12-inch-long sheets with a sharp knife, then pass the sheets through the linguine cutter. Toss with semolina flour to prevent sticking. You can cover the pasta with a damp paper towel, then plastic wrap, and refrigerate for up to 2 days.
Step 2
Stir together the clam juice and wine. Bring a large pot of water to a boil and salt it generously.
Step 3
Heat the oil in a large sauté pan with a lid over medium-high heat. Add the carrot, leek, celery, garlic, chile, and a pinch of salt. Cook, stirring, until golden, about 4 minutes. Add the clams and clam juice mixture, cover, and cook, shaking the pan occasionally, just until the clams open, about 5 minutes.
Step 4
Meanwhile, add the linguine to the boiling water and cook until al dente, about 3 minutes. Drain and add to the clam mixture. Cook, tossing gently, until the pasta is glazed with the sauce.
Step 5
Transfer to shallow serving bowls and sprinkle the ground chile all over. Garnish with the parsley and serve immediately.
