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