Main Courses

Linguine (spaghetti) Vongole Don Arturo

Original recipe by:
Arthur Schechner

Ingredients

2 ½ Pounds - little neck clams (or Marilla? clams)

1 box Linguine

2 Tablespoons olive oil

1 Chili pepper (or ½ teaspoon crushed red pepper)

3 Cloves garlic (or 1 tablespoon prechopped)

1 Cup sauterne

1 bottle clam juice (8 ounces)

1 lemon for juice

3 Tablespoons butter

2 Tablespoons bread crumbs

2 Handfuls fresh flatleaf parsley

Sea salt

1 Can chopped clams(?)

Instructions

It takes a bit of preparing, but well worth the effort.

  1. Keep clams as cold as possible in the refrigerator. Do NOT freeze. Store in a plastic bag with some ice.

  2. Wash clams in running water. Discard opens.

  3. Make a saline solution, place clams back in for about 1 hour, this purges out any remaining sand.

  4. Heat olive oil, garlic, and chili pepper (chopped find & ?????) until soft. About 1 minute. Do not drain.

  5. Add sauterne, clam juice, lemon juice, cover & cook about 4 minutes - until all open. TAKE OFF HEAT & SET ASIDE. discard closes.

  6. Take the clams out of pot with a slotted spoon. Keep liq1uid. Shuck most - save some in shell to serve.

  7. Pour the liquid into a sauce pan, simmer to reduce about 50% (if time allows). Add the butter & chopped clams.

  8. Cook the linguine about 7 minutes in boiling salted water until al dente. Drain & return to pot.

  9. Combine the reduction to the linguine, add the shucked clams, sea salt, & bread crumbs.

    Make a moist mixture, cook about one minute, until everything is mixed together.

  10. Place and serve on platter - sprinkle with parsley, add clams in shell around the platter.

12/31/2009