Linguine con Salsa alle Vongole

 

Linguine con Salsa alle Vongole

Linguine with white clam sauce.  A simple but classic dish; it has survived the tests of time. 

I first made this dish as a sous chef for the Italian restaurant for Hotel Intercontinental, Maui.  After leaving the hotel, I did not really think about if for some years. 

A year or so back, I thought of it and made it.  Since that time, it has been a regular on our menu.

It is quick to make and satisfies the senses.  I use a little house made crushed pepper flake and dried Thai basil in it.  This adds a nice pizazz to it.

This dish is made with canned chopped clams.  I also use olive oil, garlic, white wine, dried oregano, house dried parsley with some of the pasta water.

Simplicity with clean, direct flavors makes this a favorite dish.  We usually serve this dish with a plain, dressed, wedge salad and crusty house made baguette for “dipping”.  It is “good to the last drop!”

Thank you, Diversified Ceramics for the great bowls to use for this dish.

#LifeLongLearning #LifeLongTeaching #FamilyFood #LinguineconSalsaAlleVongole #LinguinewithWhiteClamSauce

As always, your questions or comments are welcome.


Until next time, Bon Appetit Y’all

Leslie Bartosh

 

 

 

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